Salmon Sushi-to be Precise, It is Actually Maki&sashimi

Name: Salmon Sushi-to be Precise, It is Actually Maki&sashimi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sushi rice; 250g salmon; 16 Arctic shrimp; Some lettuce; Some ginger; Some Green mustard; Some (kikkoman) Soy sauce; Some Sushi vinegar

by Silence

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

My husband brought a piece of salmon back from get off work. The materials were not complete. I didn't intend to post it. I took a few pictures after doing half of the work. Since I took all the pictures, let’s post it. I worked part-time in a sushi restaurant when I was in school, but it was a pity that I didn't make sushi but a waiter. I occasionally caught a glimpse of the chef making sushi. After all, I still didn't know how to do it. It was only at the stage where I could barely eat it. Experts from all walks of life, please ignore my clumsy tricks.

Tell me about my knowledge of sushi. In the past, the small sushi rolls sold in the shop were called maki, the one with a piece of sashimi on the rice ball was sushi, and the sashimi was sashimi or other seafood called sashimi. The maki made in the store requires cucumber and avocado, but the avocado is super easy to turn black. If you can't sell it on the day, you must dispose of it. The whole piece of salmon is mainly used to make sushi, and the leftovers from the corners and corners are used to make maki. The material I used today is a very complete piece.

The fish in the sushi is raw. It is better to have sushi ginger when you eat it. If you don't have it today, I will ignore it. Soy sauce recommends kikkoman. The picture is taken only halfway through, so the picture is missing a lot of steps. "

Ingredients

Some Sushi Rice
250g Salmon
16 Arctic Shrimp
Some Lettuce
Some Ginger
Some Green Mustard
Some (kikkoman) Soy Sauce
Some Sushi Vinegar

Salmon Sushi-to be Precise, It is Actually Maki&sashimi

1. Pure Norwegian salmon, thornless and skinless, is a variety for sushi.

Salmon Sushi-to be Precise, It is Actually Maki&sashimi recipe

2. The bamboo curtain of the rolled sushi is wrapped tightly with plastic wrap.

3. The whole seaweed is divided into two. I made thin rolls and only put one kind of material. I wanted to add some avocado, but my house was still green and unripe, so I didn't put it. Spread the rice evenly (I use the ready-made sushi vinegar, the sweet and sour ratio is 1:2 if you make it yourself. The rice should be kept warm, and the ratio of sushi vinegar to rice is my feeling home), leaving a gap on the side . Wearing disposable gloves will be easier.

4. Put the salmon on, the length of the fish is consistent with the seaweed, and it is tightly rolled from bottom to top.

5. Use bamboo curtains to set the shape to make the entire sushi roll firmer. This step is very important, otherwise it will easily fall apart when cutting.

6. The look after the roll is tight.

7. The knife for cutting sushi should be sharp, and the blade of the knife should be dampened with water every time it is cut.

8. One roll is cut into six small pieces. At that time, the shape of the fish should be modified again, so that the size of the salmon in the middle will not be the same as it is now.