Salmon Hand-rolled Sushi

Name: Salmon Hand-rolled Sushi
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Rice; 150g salmon; 1 piece egg; 1 Cucumber; 2 sheets Seaweed; Some Sushi vinegar

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

Hand-rolled sushi is one of the most favorite traditional foods in Japan. The main ingredient is rice, plus fish, seafood, vegetables or eggs as ingredients. It is delicious and very popular among Japanese people.

The shape of the hand-rolled sushi looks like an ice cream cone. The soft and shiny sushi rice has an extra sweetness, wrapped in tender and delicious salmon, and the crispy seaweed roll on the outer layer. The aroma is in the mouth, it is firm and plump, and the taste is super good.

Don’t leave the sushi for long after it’s done. The seaweed tastes best when it’s crispy. Such high-value hand-rolled sushi is great for entertaining friends at weekend parties!

Ingredients

200g Rice
150g Salmon
1 piece Egg
1 Cucumber
2 sheets Seaweed
Some Sushi Vinegar

Salmon Hand-rolled Sushi

1. Add an egg to the bowl and add 1 teaspoon of Wanzi® Pure Brewed Soy Sauce.

2. Beat into egg liquid.

3. Pour the salad oil in the pan and pour the egg mixture to cover the bottom of the pan.

4. Turn to low heat and let the egg liquid set.

5. When the egg liquid changes color, use a spatula to roll up the egg.

6. Wrap the finished egg rolls in tin foil and shape them.

7. After cooling, cut into shredded eggs.

8. Wash the cucumber and shred, and cut the salmon into strips.

9. Take a whole piece of seaweed and divide it into four.

10. Add sushi vinegar to the rice, mix well, take a ball of rice and place it on the seaweed, spread it into an inverted drop shape, and the area should not exceed half of the seaweed.

11. Take out the right amount of cucumber shreds, egg shreds and salmon strips on the rice. (The bright side of the seaweed is facing down, and the rice is placed on the dark side.)