Sushi Roll

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Ingredients : 
- 150 gr japanese white rice (koshihikari)
- 4 sheets nori (Japan seaweed)
- 5 drops rice vinegar
- 3 tbs water
- 2 tbs white sugar
- 1 tsp salt
- 4 pcs sausage
- 2 chicken eggs, omelette, cut into small strips
- 1/2 cucumber, peeled, cut into small strip
- 1/2 carrot, peeled, cut into small strips

How to make :
- Boiled carrots until cooked, make an omelette. fried sausage, chill it
-  Steamed rice until cooked. Mixed sugar, vinegar and salt that has been dissolved in water. Add into steamed rice earlier. Taste the sweet and sour salty, set aside.
-  Take 1 sheet of nori on top of rice arranged approximately as thick as 1/2 cm. Don't cover up the rest of nori. Left the bottom side so that when nori rolled, rice can cling well.
-  Set eggs, sausage, cucumber and carrot on the edge of the rice then start rolling slowly while compacted. If you have a bamboo mat, you can use it so it can be easily rolled. But if you don't just cover with plastic under the nori.
-  Cut each roll into 4 to 6 slices using a wet, sharp knife.