Instructions：

1. Stir-fry dried shrimp for later use.
2. After cleaning and soaking Kelp slice to soft, poach 10 mins for later use.
3. Wash Koshihikari rice , add sushi vinegar after cooked.
4. Premix kelp slices & salad dressing.
5. Take approximately 17g (golf ball sized) of Sushi Rice and make it into a ball.
6. Wrap the sushi with seaweed.
7. Put the mixture on top of the sushi rice, ready to serve.