Salmon Sushi Roll

1. Wash the sushi rice thoroughly and then discharge it into the rice cooker to cook until cooked.

2. Rinse the salmon and use kitchen paper to absorb the surface moisture. Cut the Japanese roots and cucumbers into long strips, preferably the same width as seaweed.

3. When the rice is warm, mix in an appropriate amount of sushi vinegar (be sure to mix vinegar when it is warm). If it is too hot, the rice mixed will have a sour taste.

4. Lay out the sushi mat.

5. Place a cling film or bag on top of the mat.

6. Put a seaweed on the fresh-keeping bag.

7. Spread the rice evenly on top of the seaweed, leaving a little space on all four sides, especially on the top and bottom ends.

When laying rice, you can use a flat spoon dipped in a little sushi vinegar to flatten the rice, which will not easily stick to the spoon.

9. For those who like heavy flavors, you can sprinkle meat floss or salad sauce on the rice. If we like a light diet, we can directly serve salmon roots and cucumbers.

10. Then roll up the sushi mat, roll it 90 degrees first, then pull out the plastic wrap inside and continue rolling.

11. After rolling it up, press it tightly with a rolling pin at both ends.

12. Remove the sushi mat and cling bag, shape them slightly, and then cut off the edges at both ends.

When cutting, rice tends to stick to the edge of the knife. Before cutting, dip the knife in a little sushi vinegar before cutting.

14. After cutting two or three times, wipe the knife clean with wet kitchen paper first, and then dip it in a little sushi vinegar.

15. Use this method to cut the sushi roll into small sushi rolls with uniform thickness.

16. Set the plate, dip in sauce, take one bite at a time, it's super refreshing!