Shrimp and meat filled sushi

Black seaweed wrapped around white rice, topped with pink, tender Arctic sweet shrimp. Their tails were a vibrant red, as if they'd just jumped out of the water. Placed on the sushi, they looked like a blanket of vibrant red, a breathtakingly fresh quilt covering the rice. Sandwiched between the shrimp and rice, the cheese slices were gleaming with a milky aroma. Inside, tucked away in intestines and crab sticks, the meaty aroma was enough to make your mouth water! The carnivore in my family was so enchanted by the sight of this plate of sushi that he rushed over in two steps. The first bite revealed the crisp seaweed and soft rice, followed by the freshness of the Arctic sweet shrimp, the fragrance of the intestines, and the springiness of the crab sticks. The cheese still sizzled with a milky aroma, and the sweet and sour Thousand Island dressing and mayonnaise accentuated the meaty flavor. The sushi was so fresh, fragrant, and satisfying that I couldn't stop. Look at that guy, his chopsticks seem to have legs, he puts one bite after another into his mouth, and in the blink of an eye, half of the plate is gone, and he is still mumbling, "the shrimps are so fresh" and "the cheese and meat are so delicious together", and finally he picks up the plate and puts it into his mouth, the whole plate is gone in the blink of an eye, and after finishing it, he licks his fingers with satisfaction and shouts, "I'll make another plate tomorrow!"

Ingredients

225g sushi rice (1.5 cups of rice, enough for 3 bowls of cooked rice.)
40g rice vinegar
30 grams of sugar
4 grams of salt
15g cooked white sesame seeds (optional)
3 eggs
5g corn starch
3 tablespoons of water
6 crab sticks
3 sausages
appropriate amount of meat floss
salad dressing
tomato sauce
Thousand Island dressing
3 sheets of seaweed
2 slices of cheese

Steps

Rinse the rice thoroughly and cook in a rice cooker according to your desired amount. Reference amount: 150 grams (1 cup) of rice makes 2 bowls of rice. This recipe uses 1.5 cups.
Prepare the egg mixture: Crack 3 eggs, add 5 grams of cornstarch and 3 tablespoons of water, and mix well. For a finer egg skin, sieve the mixture. Then, pour the egg mixture into a frying pan and fry over low heat until it forms an egg skin. You can wrap the sushi whole or cut it into strips and set aside.
Place the crab sticks and intestines in a steamer. Boil the water for about 5 minutes, then remove. Cut the intestines and set aside.
4. Prepare sauces and ingredients: prepare salad dressing, Thousand Island dressing, ketchup, pork floss, etc. Prepare whatever suitable ingredients you have at home and mix them flexibly.
Making Sushi Vinegar: If you don't have ready-made sushi vinegar, you can make a simple sushi vinegar by mixing rice vinegar, sugar, and salt in the appropriate proportions, bringing to a boil and letting it cool.
Mix the rice: After the rice is cooked, let it cool slightly, pour in sushi vinegar and mix well. If you have cooked sesame seeds, sprinkle some in to make it more fragrant.
Rolling Sushi: Lay the rolling mat flat and place the nori seaweed, smooth side down, on top. Evenly spread the mixed rice over the rice and gently press it flat. Squeeze mayonnaise and Thousand Island dressing on top and spread evenly. Place the crab sticks, egg wrap (or shredded egg), and other ingredients on top.
Shaping: Roll tightly with a rolling mat and pinch for 30 seconds to set.
Cutting and Garnishing: Use a sharp knife to cut the sushi roll into small pieces. Spread a little mayonnaise on the top to help the cheese slices adhere. Top with the sweet shrimp. You can also add tuna, seaweed, or fish roe to your liking.