Ingredients: 400g of salmon, 500g of ice residue, 50g of shredded green onion, 3 teaspoons of white sugar 1 teaspoon, mustard, 3 teaspoons of monosodium glutamate1/2 teaspoons, 3 teaspoons of vegetable oil and 3 teaspoons of American fresh soy sauce.

1, take the ice residue and put it in a plate, and cover the surface with plastic wrap.

2. Cut the chilled salmon meat into Japanese-shaped slices with a thickness of 0.3mm, a length of 4cm and a width of 3.5cm, and place them on the ice residue.

3. Seasonings and sauces.

4. Eat with good soy sauce and mustard.