Steps

1. First, in a bowl, combine 2 tbsp vinegar, 1.5 tbsp sugar, and 0.5 tsp salt. Mix well to create the sushi vinegar. (Tip: You can also use store-bought sushi vinegar).
   🕒 01:41
2. Place 1 go (approx. 150g) of sushi rice into a bowl. Drizzle the sushi vinegar over the rice and mix quickly. (Tip: Mixing while the rice is warm prevents it from becoming sticky and clumpy).
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3. Once the sushi rice is ready, cover it with paper towel to prevent it from drying out and let it cool.
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4. In a separate bowl, crack 1 egg and lightly beat it.
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5. Add 1 tbsp water, 1 tsp sugar, and 0.5 tsp soy sauce to the beaten egg. Mix thoroughly until the sugar dissolves. (Tip: Adding a little water loosens the egg proteins, resulting in a tender texture).
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6. Heat vegetable oil (to taste) in a frying pan over medium heat for about 30 seconds, spreading the oil.
   🕒 03:08
7. Pour the egg mixture into the pan in three portions. Once the surface of the egg is no longer liquid, slide it to the back. When it's half-cooked, roll it from the bottom upwards to create a thin omelet. (Tip: Don't worry if the first roll isn't perfect. Pouring more egg mixture under the rolled portion helps).
   🕒 03:30
8. Wrap the finished omelet in paper towel, shape it, and let it cool to room temperature.
   🕒 04:51
9. Trim the ends of 1/2 cucumber. Cut it to match the width of your seaweed sheets and then into 4 equal pieces.
   🕒 05:11
10. Loosen 8 imitation crab sticks while still in their packaging.
    🕒 05:34
11. Drain the liquid from 1 can of tuna thoroughly and place it in a container.
    🕒 05:48
12. Add 1 tbsp mayonnaise and 0.25 tsp soy sauce to the tuna and mix well.
    🕒 06:06
13. Cut the cooled omelet into 4 equal pieces.
    🕒 06:17
14. Prepare a bamboo sushi mat with the strings facing away from you. (Tip: Ensure the flat side of the mat is facing inwards).
    🕒 06:29
15. Place a roasted seaweed (nori) sheet on the mat with the rough side facing up. (Tip: The rough side should be on the inside of the roll).
    🕒 06:37
16. Spread the sushi rice evenly over the seaweed sheet, wetting your hands as needed. Leave about 2cm at the far edge empty and create a slightly raised mound there. (Tip: Creating this mound at the edge helps achieve a neat finish).
    🕒 06:44
17. First, place 4 lettuce leaves in the center. Then, arrange the sliced cucumber, omelet, loosened imitation crab sticks, and tuna mayonnaise on top. (Tip: Placing the lettuce first and then the other ingredients in the center makes rolling easier).
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18. With the ingredients positioned where the roll will start, press them down with your hands and roll once.
    🕒 07:39
19. Tighten the roll firmly once, then lift the front of the bamboo mat and pull it back. Place the roll seam-side down and shape it.
    🕒 07:51
20. Remove the bamboo mat. Return the roll seam-side down and roll it further to complete the shape. Secure with a rubber band.
    🕒 08:06
21. Let the roll sit for about 10 minutes to allow the ingredients to meld together.
    🕒 08:21
22. Wet your knife blade and cut the salad roll in half, then into your desired eating width. (Tip: Cutting it in half, then in half again, helps create uniform thickness).
    🕒 08:33
23. Arrange on a plate and serve. Enjoy!
    🕒 09:21