The salmon, the Korean purple

By VicentaLakin

The salmon, the Korean purple
Consommy's days at 38 have been totally unattractive, watching Korean plays and eating little rolls!

Recipe Recommendations

  • Mi Komachi 150 grams
  • Salmon paste 1 box
  • seaweed 1 bag
  • dried radish a dish of
  • seaweed 1 bunk
  • soy sauce 1 dish
  • sugar 2 tablespoons
  • sushi vinegar 6 scoops

Steps for The salmon, the Korean purple

  • Make The salmon, the Korean purple step 0
    1
    1 :1 electric rice boils, shuts the gate, cools it for 10 minutes, blooms, heats it up on the flats, until it's half-temperate, falls into sushi vinegar, mixs it up, cools it down
  • Make The salmon, the Korean purple step 1
    2
    Prepare salmon mud
  • Make The salmon, the Korean purple step 2
    3
    Algae
  • Make The salmon, the Korean purple step 3
    4
    Carrot and radial
  • Make The salmon, the Korean purple step 4
    5
    Seaweed
  • Make The salmon, the Korean purple step 5
    6
    It's evenly laid on rice
  • Make The salmon, the Korean purple step 6
    7
    在靠近身体这边，依次放上三文鱼泥、萝卜干、Algae
  • Make The salmon, the Korean purple step 7
    8
    Roll it up slowly. Press it with a sushi curtain
  • Make The salmon, the Korean purple step 8
    9
    Just cut open with a knife

    • The salmon, the Korean purple Make Tips

    You can place a sheet of plastic wrap under the nori to make it easier to roll up.

    Recipe Categories

    Recipe recommendation