Flying Fish Roe Flip Sushi

Name: Flying Fish Roe Flip Sushi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 30ml White vinegar; 2 servings Seaweed; 20g Flying fish roe; 1/2 Avocado; ¼tsp salt; Some Sugar; 100g Smoked eel fillets; 100g Cream cheese

by Mi Rui's Review

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The color of this sushi is particularly pleasing. For the severe haze weather in Beijing, it seems that the whole body becomes very refreshing after eating. The flying fish seed production period is April to June. At this time, recommending this sushi is very practical. The top dish on our table during the roe production period of each year, it is very refreshing and refreshing after being taken out in the refrigerator in the summer. The picture of this sushi was taken in 2012. When I was sorting out the computer two days ago, I turned it out and decided to post it on the blog and share it with everyone.
Flying fish roe has extremely high nutritional value, rich in protein and minerals. It is very suitable for women and children to eat. Flying fish roe comes in four colors of red, yellow, green and black. An intoxicating taste, but also a very unique taste. Paired with avocado (avocado) and smoked eel you have to try. "

Ingredients

30ml White Vinegar
2 servings Seaweed
20g Flying Fish Roe
1/2 Avocado
¼tsp Salt
Some Sugar
100g Smoked Eel Fillets
100g Cream Cheese

Flying Fish Roe Flip Sushi

1. Wash the rice, add 1:1.2 cold water and soak for 10-15 minutes. The cooking time of the rice is about 10-15 minutes.

2. After the steamed rice is cooled, add white vinegar, salt and sugar and stir well.

3. Wrap a layer of plastic wrap on the seaweed rolling shutter, place a sheet of seaweed, and spread a layer of rice on the seaweed, leaving a distance of about ¾ of one side without the rice.

4. Spread a layer of flying fish roe on top.

5. Turn the paved seaweed and fish roe rice carefully over so that the seaweed is on top, and the side with the seaweed side is placed close to the body, and the avocado slices, smoked eel slices, and whipping are placed in the middle of the seaweed. Even cream cheese.

6. Start rolling from the part close to the body, roll up the sushi curtain and turn it into shape.

Tips:
It is best to prepare two seaweed rolls, cover them directly on top of the fish roe rice, and then turn them over so that they won’t be scattered easily.
When cutting, use the knife to moisten the water and cut it will not let the rice stick to the knife, and it will not be easy to cut.
When the tobiko is stored, it is recommended to store them in small bags and freeze them at minus 18 degrees Celsius. They can be stored for up to one year.