[momo New Year's Eve Dishes] Assorted Rose Sushi Salmon Sashimi

[momo New Year's Eve Dishes] Assorted Rose Sushi Salmon Sashimi

1. First, beat 2 whole eggs and 2 egg yolks, add appropriate amount of salt and a small amount of starch, and fry them in a pan into thin egg slices. Cut the thin egg slices into 20*15CM size, as shown in the picture, put pink sushi rice, salmon pieces and Red ginger shreds.

2. Roll up the egg slices with the ingredients.

3. Take another thin egg slice, as in step 1, put pink sushi rice, salmon pieces and red ginger shreds. Then put the rolled sushi roll in step 2 on one end of this egg slice.

4. Roll it up tightly with the sushi curtain again.

5. Take a piece of 20*20CM seaweed and cut it into a size of 20*15CM. Spread a thin piece of white sushi rice on it. Cut the cucumber into small thin strips with a triangular cross section. Place 5 strips horizontally on the rice as shown in the picture. Note that one end of the seaweed should leave a room of about 1cm for no rice. In order to make the joint tighter after it is rolled.

6. Place the two-layer thin egg slice sushi roll rolled in step 4 on the seaweed rice.

7. Roll up tightly with a sushi curtain.

8. Use a sharp knife to cut sushi with a width of about 1cm, and you can see the beautiful roses inside.

9. Repeat steps 1 to 8 again, just replace the seaweed when using thin egg flakes, and replace it with thin egg flakes when using seaweed, and you can make a rose of another flower color.

10. Place it in a round large plate.

11. This is edible fresh chrysanthemum.

12. Take two flowers and place them in the center of the plate.

13. Take the remaining 100G raw edible salmon.

14. Slice into thin slices and make salmon sashimi.

15. As shown in the figure, it is rolled into a rose shape.

16. Place the prepared salmon flower sashimi in the center of the plate. The blooming flower sushi and sashimi are ready.

Tips:

Sushi rice is best prepared in advance. This time I used white and pink sushi rice. The white one is mixed with sushi vinegar, and the pink one is made with a special pink sushi bibimbap. If there is no such mixing For the rice, you can try to use tomato sauce instead.

Cut 200G salmon into 1cm small pieces for later use.

The purpose of adding starch to the egg mixture is to make the fried thin egg slices firm and not easy to break when rolling the sushi.

The starch can be dissolved in a small amount of water in advance and then added to the egg liquid, so that the mixing is more uniform.