[Momo dish] flowers bloom rich rose sushi salmon sashimi Platter

[Momo dish] flowers bloom rich rose sushi salmon sashimi Platter

Introduction:

"Our Chinese New Year's Eve dinner is full of festivity, liveliness and variety of dishes, all of which are endowed with auspicious meanings. Momo has lived in Japan for many years and has not felt the festive atmosphere of the Spring Festival. This time, it is also ugly. We have prepared some new year's dishes with Japanese style. If we can add a special scenery to the party, That's my greatest achievement! First of all, I'll go to the rose sushi and salmon sashimi platter, which means that the flowers are in full bloom. I wish you all the best in the New Year

Production steps:

Step 1: first, break up 2 whole eggs and 2 yolks, add appropriate amount of salt and a small amount of starch, and fry them into thin egg slices in a pan. Cut the thin egg slices into 20 * 15cm size, as shown in the picture, and put on pink sushi, rice, salmon and shredded red ginger.

Step 2: roll up the egg flakes with materials.

Step 3: take another thin egg slice, such as step 1, put on the pink sushi rice, salmon and shredded red ginger. Then put the rolled sushi roll in step 2 on one end of the egg slice.

Step 4: roll up the sushi curtain tightly again.

Step 5: take a piece of 20 * 20cm seaweed and cut it into 20 * 15cm size. Lay a thin layer of white sushi rice on it. Cut the cucumber into small triangular strips, as shown in the figure, and lay 5 strips horizontally on the rice. Pay attention to leave about 1cm space at one end of the seaweed without rice. In order to make the joint tighter after rolling.

Step 6: place the two-layer thin egg roll on the seaweed rice.

Step 7: roll up the sushi curtain tightly.

Step 8: use a sharp knife to cut sushi about 1cm in width. You can see the beautiful roses inside.

Step 9: repeat steps 1-8 again, just replace the thin egg flake with seaweed, and replace the thin egg flake with seaweed, then you can make another kind of rose.

Step 10: put it on a large round plate.

Step 11: This is edible fresh chrysanthemum

Step 12: take two and put them in the middle of the plate

Step 13: take the remaining 100g raw salmon.

Step 14: slice and make salmon sashimi.

Step 15: make a rose shape as shown in the picture.

Step 16: put the salmon flower sashimi in the middle of the plate. The flower sushi and sashimi are ready.

Materials required:

Raw salmon: 300g

White rice for Sushi: 120g

Pink rice for Sushi: 80g

Whole egg: 2

Egg yolk: 2

Cucumber: one

Shredded red ginger: 20g

20 * 20cm seaweed for Sushi: 3 pieces

Fresh chrysanthemum for food: 2

Sushi vinegar: 20ml

Sushi rice dressing: one soup

Note: sushi rice is best prepared in advance. This time, white and pink sushi rice are used. The white one is mixed with sushi vinegar, and the pink one is made with special pink sushi rice dressing. If there is no such rice dressing, You can try to use ketchup instead. Cut 200g salmon into 1cm small pieces and set aside. The purpose of adding starch to the egg is to make the thin egg pieces firm and not easy to break when rolling sushi. The starch can be dissolved in a small amount of water in advance and then added to the egg liquid, so that the mixture is more uniform

Production difficulty: Advanced

Process: fresh

Production time: one hour

Taste: light