1. Soak the blood coral grass 8-10 hours in advance, and change the water once in between.

2. Dry the steamed rice until it is not hot. Mix about 640 grams of rice with about 40 ml of sushi vinegar.

3. Add a small amount of salt, vinegar and sesame oil to the soaked blood coral grass, mix well and set aside. Blanch broccoli and carrots in advance. After blanching broccoli, cut off the buds and chop them.

4. Outer roll: Spread half a sheet of seaweed first, spread a layer of rice, the whole rice is covered with seaweed, then spread a layer of plastic wrap, and then turn the plastic wrap and the seaweed upside down so that the plastic wrap is underneath and the nori is on top.

5. Put in carrot sticks, cucumber sticks, and blood coral grass, and while rolling, pull the sushi curtain and plastic wrap forward, do not roll them in together.

6. Rolled sushi.

7. Chop the blood coral grass or spread the chopped broccoli on a large plate, put the rolled sushi outside and roll it around.

8. Inner roll: Spread a layer of rice on the seaweed, put carrots and cucumbers, chopped broccoli, and blood coral grass and roll it up. Dip it with sushi soy sauce and horseradish.