1. Place the quick-frozen smoked salmon at room temperature to thaw naturally. It’s better not to heat, it is easy to cook...
2. Mix the egg and butter with a little salt and stir fry; cut cucumber and mango into small cubes; add two spoons of oyster sauce and a little black pepper, or you can add a little basil and black pepper. This depends on your personal taste.
3. Stir and mix evenly.
4. Spread the cooked and hot rice, press and flatten it, spread the stuffing in, and wrap it in the same way as sushi rolls. Pay attention to compaction, otherwise it is easy to disperse. Divide into 10 small portions after rolling.
5. Separate the thawed smoked salmon piece by piece. A piece of rice ball is wrapped. Pour a few drops of lemon juice on the plate.
Tips:Super simple. The most troublesome part is to pinch the rice ball... You have to pinch it hard or it will be easy to loose... I feel that if it is neon gold, it should be more talented. The rice is better to eat while it is hot~
