Salmon Avocado Sushi Roll (smoked Salmon Sushi Sandwich Rice Ball)

Name: Salmon Avocado Sushi Roll (smoked Salmon Sushi Sandwich Rice Ball)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 sheets Seaweed; 1 piece Avocado; 1 Cucumber; 1 piece egg; 1 piece carrot; piece salmon; 12 shrimp; 1 cup Sushi rice; 3 tablespoons Sushi vinegar

by Malteser

4.8 (1)

Favorite

2

Difficulty

Normal

Time

15m

Serving

2

I often make sushi rolls at home with a pot of Japanese genmai tea, which has a Japanese feel.

Usually three-patterned fish sushi rolls are made. The favorite sushi rolls must be filled with avocado. The smoothness of the avocado is consistent with the taste of salmon. Rolls in the sushi rice are a perfect match, and the texture of sushi rolls without avocado will be greatly reduced.

Three-striped fish is sometimes used raw, which is more delicious, but sometimes, if the salmon is not fresh enough, it will be fried on both sides, so you can eat it with more peace of mind.

For fear of eating raw, this fried salmon sushi is more suitable.

I will put a lot of things in the sushi rolls, because I don’t put too much, I think I’m just eating sushi rice.

Ingredients

4 sheets Seaweed
1 piece Avocado
1 Cucumber
1 piece Egg

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1 piece Carrot
piece Salmon
12 Shrimp
1 cup Sushi Rice
3 tablespoons Sushi Vinegar

Salmon Avocado Sushi Roll (smoked Salmon Sushi Sandwich Rice Ball)

1. 1. Wash the sushi rice and cook it in a rice cooker.

2. Wash the salmon and use kitchen water.
(If you have skin, go to the scales first)

2. Cut carrots and cucumbers into elongated shapes.
Cut avocado into strips.
Beat the eggs, fry them in a pan, and cut into long strips.
Boil the shrimp in water, remove the shells, and remove the shrimp back intestines.

3. I like to fry the fish skin crispy, so I take out the fish skin, use kitchen paper to absorb the surface water, and then sprinkle some salt on the surface and fry it until both sides are golden and crispy.

Put the three-patterned fish in a pan and fry it on both sides. I fry it for 5 years and it is still a bit raw inside, so it tastes better than fully cooked.