1. After the eggs are beaten, spread into a greased pan into a pancake crust and set aside with other ingredients
2. Cut various ingredients into strips for later use
3. After the sushi rice is made into rice, let it cool to about 40 degrees, add sushi vinegar and sesame oil, sesame and seaweed powder, and sansho fish powder, mix well and set aside.
4. As shown in the picture, the main ingredients are laid out in layers.
5. Fold in half with the special bamboo sheet for sushi rolls, press tightly while curling, and roll into a tube shape.
6. Cut into 2-3 cm pieces
7. Lay out
8. You can put more fish fillets
9. Finally garnish with caviar to finish
Tips:1. When cooking sushi rice, add a little more water than usual, which makes it more viscous.
2. Sushi rice balls are sticky. You can wet your hands with water or oil first.
3. If the knife is too sticky during cutting, the knife can also be dampened with water or oil before cutting.
4. Salmon must use top grade, sushi-specific type.
