1. Steam the rice first. Pour water into pearl rice and glutinous rice. Stir the rice grains lightly and quickly. Wash twice. Add a little less water than usual for steaming rice. The water has just passed the meter. After steaming, do not open the pot, let the rice simmer for 15 minutes;
2. When steaming rice, mix the sushi vinegar according to the proportion of salt: sugar: white vinegar = 1:3:5. We mix most of the bowls, heat them in water for two minutes, and then cool them;
3. Take 3 bowls of rice; add sushi vinegar in several times; mix well. In principle, a cup of steamed rice needs 25ml of sushi vinegar;
4. Cut cucumber and pepper into strips, blanch and scald for a while, and cook crab meat sticks;
5. When the rice is cool to the hand temperature, you can start to pack it. Seaweed slices on the sushi curtain, smooth side down;
6. Scoop some rice and spread it on the seaweed slice, press it tightly with the spoon, and leave about 1cm at the end (i.e. the end of wrapping);
7. Sprinkle some perilla powder; place cucumber, mustard mustard, crab stick, carrot stick 3 cm from the front;
8. Start to roll the sushi curtain, while rolling, pull the curtain to the front of the body to avoid rolling into the rice;
9. After the roll is formed, it is wrapped and pressed with the sushi curtain; the pressed sushi; finally, it is enough to cut the sushi into pieces by pulling with the bread knife.