Samurai sushi
By VicentaLakin
Recipe Recommendations
- sushi rice 2 cups
- the salmon 150g
- Sushi seaweed 5 photos
- cucumber 1 piece
- Japanese Ogen appropriate amount
- sushi vinegar appropriate amount
- Sushi soy sauce 1 small package
- mustard a little
Steps for Samurai sushi
1
Sushi rice is rinsed and boiled in cooking。
2
The salmon wash and then dry the surface with kitchen paper, cutting the Japanese roots and cucumbers into strips, preferably as wide as the seaweed。
3
When rice is hot, sushi vinegar (must be hot and then vinegar) is too hot to taste。
4
Make the sushi ready。
5
There is a film or a bag on the table。
6
Put a moss on the bag。
7
The rice is laid evenly on the moss, and the four sides are set aside for not all, especially the top and bottom。
8
When you cook rice, you can use a flat spoon. A small amount of sushi vinegar will then level the rice, which is not easy to stick with。
9
You can put pines or salad sauce on rice, and we can go straight to salmon and cucumber if you like。
10
Then we roll the sushi up, we roll it 90 degrees, then we pull it out and then we roll it。
11
When it's rolled, both heads are pressed with a cane。
12
Take off the sushi and the sushi bags, put them together a little bit and then cut off the sides。
13
When you cut rice, you stick it in the mouth and cut it with a little sushi vinegar。
14
Scratch the knife with wet kitchen paper and then a little sushi vinegar。
15
In this way, sushi curls are cut into small sushi of even thickness。
16
Pump, dip, one bite, it's awesome