Salmon and laver rolls

Salmon and laver rolls

Introduction:

"I don't want to do anything when I'm 38 degrees old. I enjoy watching Korean dramas and eating rolls at the same time."

Production steps:

Step 1: add water to xiaomachi, cook it in a 1:1 electric cooker, turn off the switch, warm it for another 10 minutes, take it out, put it on a flat basin and let it cool. When it's half warm, pour in sushi vinegar, mix well and continue to cool

Step 2: prepare salmon paste

Step 3: Seaweed

Step 4: shred the dried radish

Step 5: spread the seaweed

Step 6: spread evenly on the rice

Step 7: next to your body, place salmon paste, dried radish and seaweed in turn

Step 8: roll up slowly and press with sushi curtain

Step 9: cut with a knife

Materials required:

Machimi: 150g

Salmon paste: 1 box

Seaweed: 1 bag

Dried radish: a dish

Seaweed: 1 sheet

Soy sauce: 1 dish

Sugar: 2 teaspoons

Sushi vinegar: 6 teaspoons

Note: you can pad a fresh-keeping film under the seaweed, which is more convenient to roll up

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh