Salmon Sushi - maki & amp; sashimi, to be exact

Salmon Sushi - maki & amp; sashimi, to be exact

Introduction:

"My husband brought a piece of salmon back from work. The materials were not complete. I didn't plan to send it. I took some pictures after half of the work. Now that I've taken all the pictures, I'd better send it. When I was in school, I worked in a sushi restaurant. Unfortunately, I didn't make sushi, but served it as a waiter. Occasionally I caught a glimpse of the master who made sushi. After all, I didn't know how to make sushi. I could only barely eat it. Please ignore my clumsy technique. Tell me what I know about sushi. In the past, the small sushi roll sold in the shop was called maki. Sushi was a piece of sashimi on the rice ball. Sashimi was sashimi or other seafood, called sashimi. The maki made in the store needs to put cucumbers and avocados, but the avocados are so easy to turn black that they have to be disposed of if they can't be sold that day. The whole salmon is mainly used for sushi, and the leftovers from the corners are used for maki. The materials I use today are very complete. The fish in sushi is raw. It's better to eat it with Sushi Ginger. Today, if you don't have it, you'll ignore it. Kikkoman is recommended for soy sauce. It's half done before taking pictures, so there are a lot of steps missing in the picture. "

Production steps:

Materials required:

Sushi rice: right amount

Salmon: 250g

Arctic shrimp: 16

Lettuce: moderate

Ginger: moderate

Green mustard: moderate

Kikkoman soy sauce: right amount

Sushi vinegar: right amount

matters needing attention:

Production difficulty: simple

Process: fresh

Production time: 20 minutes

Taste: Original