material

Ingredients: 250g of Norwegian salmon;

Accessories: 250g of sushi rice (sakura rice), sushi vinegar 1 bottle, sashimi sauce 1 bottle.

Salmon sushi

1

Prepare sushi rice: soak a proper amount of rice for half an hour and cook it with a rice cooker. Then break up the cooked rice, mix it evenly according to the ratio of rice 100 ml vinegar per kilogram (in order to make the rice cool quickly, you can use a fan to blow during the mixing process), and mix the rice until it has a certain viscosity.

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2

The standard for taking raw fish: cut the raw fish into pieces 9 cm long and 3 cm wide, put the raw fish on a clean towel to dry the water, then put a piece of raw fish in the middle of the left palm, and take about 18g sushi rice ball in the right hand.

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three

Place the caught rice ball on the raw fish in the left hand, gently pinch the four sides with the thumb and forefinger of the right hand, and then press the rice ball and raw fish together with the forefinger of the right hand, with the direction of the head of the forefinger slightly higher than that of the tail of the forefinger.