Meat Egg Salmon Sushi

Name: Meat Egg Salmon Sushi
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice; 80g salmon; 1 piece Seaweed; 1 piece egg; 1/2 Purple Sweet Potato; 1 piece Avocado; 10g Pork floss; 15ml Sushi vinegar; 1/4 teaspoon salt; 1/2 teaspoon sesame oil; 20g Salad dressing; 1 tbsp caviar; Some Vegetable oil

by Kitchen love

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Sushi is a kind of food that I like to eat. It is not very laborious to make, but it is more nutritious and healthy due to the addition of a variety of ingredients. And sushi is also easy to carry, whether you go out on weekends, or bring meals to work, the colors are beautifully matched and packed in lunch boxes. I think it's better than buying fast food outside.
The sushi I made today was just a search of the remaining ingredients in the refrigerator, and the pieces were delicious, except that there was no roe, otherwise it would be more perfect. In the end, some caviar was squeezed, but it was still incomparable with caviar.

Meat Egg Salmon Sushi

1. Clean the purple potato, peel and cut into 1 cm thin strips for later use; add water and starch to the eggs and mix well; heat the oil in the pot, dip the purple potato strips in the egg liquid and fry until the egg batter is golden

2. The avocado is peeled and cut into strips, and the remaining eggs are spread out into thin egg pancakes

3. Mix the rice with sushi vinegar, salt and sesame oil. Spread plastic wrap on the sushi curtain and then put a piece of seaweed. Spread the mixed rice on the seaweed. Try to compact it, and then turn the seaweed with the rice.

4. Arrange the fried purple sweet potato and avocado, then squeeze the salad dressing and spread the pork floss evenly; roll up the sushi with the ingredients, and then arrange it into a square shape, try to roll it tightly, otherwise it will not be difficult to cut after waiting

5. The omelet is cut into strips as wide as the sushi, and the salmon is also cut into strips; put the sliced egg slices and salmon on the sushi, then cut into pieces and put them on the plate, squeeze the salad dressing and caviar on the surface, and serve with the sushi Soy sauce and wasabi

Tips:
1. Don't make rice with too much moisture, because the rice that is too sticky does not taste good when making sushi;
2. Whether it is rolling purple sweet potato or avocado, or at the end, the roll should be as tight as possible, so that it is not only easy to cut, but also beautiful in appearance.