A bite of a small cute round sushi ball, plump and delicious!

All you need is rice and fresh salmon! Sweet, soft and glutinous, fresh and tender and fatty~ It is very simple to do at home, and it is a neat and neat healing system. A bite of a little cute big satisfaction! There is a sense of ritual and deliciousness, so I happily open the light tonic mode in late autumn!

Ingredients

NorwegianSalmon 200 g

SushiRice 2 bowls

BibimbapSeaweed ~Appropriateamount

Seafoodsoysauce 15 g

Wasabisauce Alittle

Spinachleaves Alittle

Egg 1

Cucumber 1 piece

Hamburgercheeseslices 2 slices

Mayonnaise totaste

Cooking Instructions

Norwegian salmon cut into 3 mm thick slices.
Add bibimbap and seaweed to the sushi rice, mix well, and form small balls in the palm of your hand.
Cut the cucumber into thin slices and rub a pinch of salt. Blanch the spinach leaves, drain and season with salt and sugar. Beat the eggs, add salt, mix thoroughly, spread into an omelet and shredd.
Spread two slices of Norwegian salmon on top of plastic wrap, put a ball of seaweed sushi rice on top of the fish fillet, wrap it tightly in plastic wrap to form a ball, and refrigerate for a moment to set.
Spread the shredded omelet, spinach leaves, and cucumber on plastic wrap, put on small rice balls, wrap them tightly and refrigerate them for a while.
Remove the sushi balls and brush half of the Norwegian salmon sushi balls with a layer of seafood soy sauce and garnish with wasabi sauce.
The other half of the Norwegian salmon sushi balls are topped with a slice of cheese, squeezed with mayonnaise and grilled with an airbrush.
Preparation of sushi rice: 2 bowls
of rice,
white chrysanthemum vinegar (or white rice vinegar), 30 ml
of white sugar, 30 grams of
salt, 3 grams
of salt 1.
2. Drizzle the rice with sushi vinegar while it is hot and gently stir well with a rice spoon.