Please make rice with 2 cups of rice and 2 cups of water.

When the rice is ready, take it out immediately and scatter it, add the sushi vinegar and mix well.

Cut the seaweed in half, please.

Mash the crab and add 4 tablespoons of mayonnaise and 2 tablespoons of sugar and mix well.

Slice cucumbers thinly, and cut avocados into appropriate sizes.

Spread rice thinly on seaweed, turn it over and roll with crab, cucumber and avocado.

After shaping it with seaweed feet, put the desired tapping on it, cover it with plastic wrap, and cut it into 8 pieces.

Cut the eel into thin slices, microwave it for 30 seconds, and roll it on top to shape it much easier.

Eel Topping: Put the eel on the roll, cover it with plastic wrap, cut it, cover it with plastic wrap again, shape it, and top it with sushi sauce and green onions.

Avocado Topping: Slice the avocado thinly, lay it on its side, spread it lightly, sprinkle with mayonnaise or sushi sauce and sprinkle with sesame seeds.

NUT TOPING: Spread bean powder, coat evenly, sprinkle with mayonnaise and top with chopped nuts.

Crunch onion topping: Sprinkle with spicy mayonnaise sauce, crush the crunch onion in a bag and sprinkle over top.

[Udon] Pour enough oil into a frying pan and fry the commercial fried shrimp.

Cook the raw udon noodles lightly in hot water and remove the water.

Put the udon sauce sold on the market or the soup in Japanese fish cakes into the water and season with soy sauce. Add fish cakes and bring to a boil.

Place udon in a bowl, add fish cakes, chopped green onions, and fried shrimp and pour the soup.