Salmon Reverse Sushi, Shangri-La chef is here to teach you

A roll of sushi, although it seems that the composition is very simple, only need to combine sushi rice with fish or vegetables, nitrogen wants to make the simplest food not simple, this is not a simple ten days and half a month of technical experience can be dealt with, ten or twenty years of hard work is no longer a problem. Want to eat Shangri-La's authentic salmon roll sushi at home? Don't blink, Robert's show is coming!

Ingredients

Salmon 1 piece

Rice 1 bowl

Cucumber 1 piece

Carrot 1 piece

Seaweed 1 piece

Sushivinegar spoon

Fishfloss Some

Seaweedpowder Some

bonitoflakes Afew

Finelychoppedgreenonions ~

Cooking Instructions

Add 4 teaspoons of sushi vinegar to the rice, remember to have more vinegar~~ Stir well with chopsticks or a silicone spoon and put it aside to cool.

You can't replace sushi vinegar with other vinegars, but if you feel that the vinegar you bought is too sour, you can put some sugar in it.
Spread the cooled rice evenly on top of the seaweed, and when spreading, do not press it, but grasp it with your hands to let the rice relax.
Turn over the seaweed that has been laid out. Why do you want to turn over?

Because the salmon sushi we make today is the Japanese "reverse sushi". The so-called inverted sushi is that the rice is on the outside, and then a layer of ingredients is spread on the rice.
First, you need to put a strip of rice within about half a finger of the sushi and gently knead it into a thin parallel line with your hands. why?

This is so that the sushi can be stuck when it is rolled and will not come loose. So this skill must be remembered.
Then spread a cucumber strip and salmon strip on top
Then add another carrot strip and sandwich the salmon strip in the middle
Finally, sprinkle some fish floss evenly along the carrot strips
During the wrapping process, press it with your hand to prevent it from being too loose every time you turn it.
Spread the sliced salmon fillets evenly on top of the rice
Then wrap tightly in plastic wrap
Through plastic wrap, cut the sushi strips into evenly sized pieces
Start by squeezing some Thousand Island sauce on top of the plate
Cut the sushi into pieces to remove the plastic wrap and squeeze some tomato sauce on top
Then squeeze some Thousand Island Sauce, and the taste will be more comprehensive
Sprinkle evenly with some seaweed powder and bonito flakes
Sprinkle with some chopped green onions
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