I caught some big silver carp and wanted to go home and make sushi. What should I do?

condiments

Sushi Rice (Appropriate) Salmon (250g) Arctic Fish (16)

condiment

Lettuce (right amount) Ginger (right amount) Green Mustard (right amount) Kikkoman Soy Sauce (right amount) Sushi Vinegar (right amount)

kitchenware

Rice cooker

1 pure Norwegian salmon, without thorns and skin, is a kind of sushi.

The bamboo curtains of two rolls of sushi are tightly wrapped with plastic wrap.

The whole piece of seaweed was split in two. I made a thin roll with only one material in it. I wanted to add some avocado, but mine was still green, so I didn't put it in because it was not ripe. Spread the rice evenly (I use ready-made sushi vinegar, and if I cook it myself, the ratio of sweet and sour is 1: 2. The rice should be kept warm. The ratio of sushi vinegar to rice depends on my feeling, leaving a gap on the side. It will be easier to put on disposable gloves.

4 put the salmon, which is the length of the fish, and the seaweed is consistent, rolling from bottom to top.

5. Shape with bamboo curtain to make the whole sushi roll firm. This step is very important, otherwise it will easily fall apart when cutting.

6 rolls after compaction.

7 Choose a sharp knife to cut sushi. Every time you cut a knife, the blade should be wetted with water.

Cut a roll into six small pieces. At that time, the shape of the fish needs to be trimmed again, so that the salmon in the middle will not be as different in size as it is now.

I'm not good at making hand-held sushi, so I didn't make it this time. I added some northern lights. It's done.