【flower Sushi】----seafood Sushi
by Little Chef's Fragrance
Favorite
Difficulty
Normal
Time
20m
Serving
2
Nigiri sushi is the most representative work of sushi. When making, mix the rice with sushi vinegar and knead it into a suitable size rice ball. Cut fresh sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod fish white, tuna, salmon and other seafood into slices, and place them in the snow white fragrant. On the waxy rice ball, knead and knead it with bright green mustard sauce, and finally put it on an exquisite porcelain plate...Such a combination of colors is a true "colorful and delicious meal".
Eating sushi is about the completeness of the food, that is, the whole piece of sushi needs to be eaten in one bite. Only in this way can you truly taste the deliciousness of sushi. The aroma of sushi and the aroma of seafood can completely blend, filling the teeth and cheeks. To be full without leaving a gap,
The fragrant taste has nowhere to escape, lingering in the mouth for a long time, twists and turns.
Today I made an improved version of nigiri sushi, which should be more suitable for the tastes of the Chinese. Don't you dare to eat raw fish and shrimp like the Japanese.
The seafood is all from the mainland. My brother went on a business trip and bought some fresh seafood from the seaside and transported it back by air, and I was quick-frozen immediately. Ha ha, fortunately it's only more than ten days. Although it is quick-frozen, it is still fresh. The seafood sushi I made today must be dipped in wasabi, otherwise, it would still be fishy (fresh). "
Eating sushi is about the completeness of the food, that is, the whole piece of sushi needs to be eaten in one bite. Only in this way can you truly taste the deliciousness of sushi. The aroma of sushi and the aroma of seafood can completely blend, filling the teeth and cheeks. To be full without leaving a gap,
The fragrant taste has nowhere to escape, lingering in the mouth for a long time, twists and turns.
Today I made an improved version of nigiri sushi, which should be more suitable for the tastes of the Chinese. Don't you dare to eat raw fish and shrimp like the Japanese.
The seafood is all from the mainland. My brother went on a business trip and bought some fresh seafood from the seaside and transported it back by air, and I was quick-frozen immediately. Ha ha, fortunately it's only more than ten days. Although it is quick-frozen, it is still fresh. The seafood sushi I made today must be dipped in wasabi, otherwise, it would still be fishy (fresh). "
