Caviar roll-up sushi

In the eyes of foodies, the world is edible – Italy is a delicious pizza, France is a delicious foie gras, India is a spoonful of spicy curry, and Japan is a delicious piece of sushi floating in the Pacific Ocean. The Japanese seem to have blended this unique food of rice and seafood into the blood of the nation, and the natural advantage of living near the sea has been used by the Japanese to perfection, as long as it is seafood, you can always find the most suitable home. Just as Nanjing people love to eat duck, someone once said that "no duck can get out of Nanjing alive", and this sentence has been changed to "no fish can leave the sushi restaurant alive" It also works. Japanese sushi has its own set of rules and attention to the taste of rice, the variety of rice grains, the cooking time, the ratio of rice and vinegar, and even the temperature when kneading. At the same time, Japanese sushi also pays attention to the combination and freshness of seafood, all kinds of fish, shrimp, crab and even caviar can become sushi ingredients, usually within 3 hours after the seafood is slaughtered is the best time to taste. Roe is a gift from a school of fish, and it is precious and delicious, and it varies in size and taste depending on the species. It has a slightly salty smell, and it doesn't smell very good, and not everyone can accept it. But as long as you taste it with your tongue, the umami and slight sweetness can go straight to the depths of your soul, and the caviar bursting between your lips and teeth will make you remember this taste forever, and while eating, you will spontaneously feel grateful to the majority of fish mothers from your heart. With gratitude to all the fish mothers, we have prepared the ingredients for caviar reversal sushi, just make the sauce, let's start cooking!