1. Mix rice with sugar, salt, red vinegar and a little red koji powder to make sushi rice
2. Lay rice on laver, place cooked crab meat stick in the middle, roll it into water drop shape, and leave part of the end glued
3. Pinch tightly and roll up like this
4. Slice, dip the knife in water before each cutting; set the plate and garnish the leaves with green mustard