1. Add water to the white quinoa and boil it for 12 minutes. The sign of quinoa cooked is "sprouting", which is when the circles of white "small tails" are cooked out.
2. After the quinoa is cooked, pour out and drain the water for use.
3. Peel the mango, take the pulp and cut into long strips, clean the cucumber and cut into 8 equal strips, and cut the salmon into strips for later use.
4. The cooked white rice and quinoa should be added to the sushi vinegar while it is hot, and then mix well. Try to make the rice and quinoa absorb the sushi vinegar evenly. Do not use too much strength and mash the rice.
5. Put on disposable gloves, apply a little oil on the gloves, take 210g of quinoa rice, spread it evenly on the seaweed, don’t spread it all over, leave a finger’s width, and wrap the sushi roll with plastic wrap. It won't stick, and it's easy to roll up.
6. Put cucumber strips, mango and salmon in the middle of the sushi. If you don’t like to eat sashimi, you can change to other things, such as eggs, ham, and finally roll up the sushi.
7. After the roll is finished, cut into small pieces with a sharp knife. Dip it with soy sauce and mustard. It is delicious. You can also squeeze it with salad dressing.
Tips:1. It is easier to operate with gloves, and a little corn oil should be applied to the gloves, just a little bit, so that the rice will not stick to the gloves when the rice is spread.
2. If you don't like salmon, you can put jade (that is, eggs), tuna in oil, etc.
