Ingredients: 400g of salmon, 50g of shredded onion, 3 teaspoons of mustard, sugar 1 teaspoon, monosodium glutamate 1/2 teaspoons, 3 teaspoons of vegetable oil, 3 teaspoons of American fresh soy sauce and 500g of ice residue.

working methods

1. Put the ice residue into the dish and cover the surface with plastic wrap;

2. Cut chilled salmon meat into Japanese slices with a thickness of 0.3 mm, a length of 4 cm and a width of 3.5 cm;

3. Put the salmon fillets on the ice residue;

4, prepare a small bowl, add sugar, mustard, monosodium glutamate, vegetable oil, soy sauce and stir into a sauce.

5. Setup is complete.