Flying fish seed sushi roll

Flying fish seed sushi roll

Introduction:

"Summer is always able to produce a lot of fresh food, especially sushi, which tastes changeable"

Production steps:

Step 1: wash the rice. The ratio of rice and water is 1:1. Cook the rice. Turn off the switch and warm it for 10 minutes. Pour it into a large plate and cool it to hand temperature. Mix in sushi vinegar and let it cool through

Step 2: spread the rice evenly on the seaweed and cover the rice with plastic film

Step 3: turn over the seaweed, rice down, seaweed up, and spread the ingredients in turn

Step 4: slowly roll up the seaweed

Step 5: while rolling, tear the plastic wrap until all the rolls are finished, and wrap the plastic wrap around the rice

Step 6: roll the sushi curtain tightly and fold it into a square

Step 7: sushi roll is OK

Step 8: do not tear the preservative film, directly cut with a knife and water

Step 9: peel off the preservative film, spread the fish seeds on it, and finish

Materials required:

Machimi: 200g

Seaweed tablets: 2

Tuna: 1 can

Flying fish seed: a dish

Plastic film: 1 piece

Sushi sauce: 1 dish

Mustard: moderate

Sushi vinegar: 1 small bowl

Note: rice is easy to stick on the knife, water can make rice less stained, convenient to cut sushi roll

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh