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.
4.
When the sushi rice is cooked, add three spoons of sushi vinegar and mix well.
5.
Spread seaweed and 1/4 of the sushi rice and flatten it evenly.
6.
Put salmon and shrimp on it.
7.
Put carrot sticks, cucumber sticks, egg sticks, avocado
8.
Then roll up
9.
Roll up
10.
I made four big strips
11.
Cut it, put it on a plate, sushi soy sauce, put some wasabi, and add a pot of brown rice tea, eat and drink.
Enjoy!