Fancy sushi

Soak rice and water in a ratio of 1:1.5 for half an hour, cook, cool and set aside

Sushi vinegar: Add 300ml of white vinegar, 3 teaspoons of white sugar, 1 teaspoon of salt, appropriate amount of sushi in a pot and cook over low heat until all is dissolved, then cool and set aside

Cut 1/2 cucumber into thin slices, cut 1/4 cucumber and avocado into strips, tear crab sticks into shreds and set aside

Salmon ingredients: Take 1/4 cucumber, cut fresh salmon into small cubes, mix with 1 teaspoon of salad dressing, mix thoroughly and set aside

Take the cool sushi vinegar and mix it into the rice, mix well and set aside

Avocado and Caviar Sushi: Cover the sushi curtain with plastic wrap and place 1/2 sheet of seaweed on top

Spread the rice evenly on the seaweed and spread the caviar evenly

Fold the sushi mat in half so that the nori side faces up

Place cucumber strips, avocado strips and crab sticks on the seaweed

Roll up the sushi curtain tightly and remove the plastic wrap

Tuna and cucumber sushi: Repeat steps 6-8 (here just put rice on the seaweed)

Spread a small amount of salad dressing on the seaweed

Then add tuna and caviar

After rolling up, arrange the cucumber slices on top of the plastic wrap

Then roll up the sushi curtain tightly, remove the plastic wrap and cut it

Take an appropriate amount of rice and shape it into an oval

Wrap the rice balls with seaweed sheets and compact slightly

Take the rolled seaweed roll and add salmon ingredients and sea vegetables respectively

Overview

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Ingredients

Steps