You are looking for inspiration recipes ehoumaki: lucky fat sushi rolls with marinated salmon and cucumber that are unique? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious ehoumaki: lucky fat sushi rolls with marinated salmon and cucumber should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of ehoumaki: lucky fat sushi rolls with marinated salmon and cucumber, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare ehoumaki: lucky fat sushi rolls with marinated salmon and cucumber good wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required in make

1. Prepare For the marinated salmon:
2. Prepare 100 grams Sashimi grade salmon
3. Prepare 2 tbsp Soy sauce
4. Prepare 2 tbsp Mirin
5. Use 1 Cucumber
6. Prepare The sushi rice:
7. Prepare 360 ml Uncooked white rice
8. Prepare 10 cm Kombu
9. Prepare 1 tbsp Sake
10. Take Sushi vinegar:
11. Prepare 6 tbsp Vinegar
12. Use 1 1/2 tbsp Sugar
13. Take 1 tsp Salt

The sushi rolls usually contain seven ingredients, as seven is a lucky number.

How to make:process Ehoumaki: Lucky Fat Sushi Rolls with Marinated Salmon and Cucumber:

1. Start marinating the salmon the day before you plan to eat it in the soy sauce and mirin.
2. Cut the cucumber in half lengthwise.
3. Cook the rice with konbu seaweed and sake in the water. When it's cooked, wait for 10 minutes, then take out the konbu seaweed.
4. Combine the sushi vinegar ingredients and dissolve the sugar.
5. Take the cooked rice out of the rice cooker.
6. Pour the sushi vinegar over the rice and mix it in using a cutting motion. Fan with a fan or similar to cool it as you mix.
7. Put a sheet of nori seaweed on a sushi mat.
8. Spread the rice on the nori seaweed leaving a 2-3 cm gap on the far side and a 1 cm gap on the near side. Add the cucumber.
9. Add the marinated salmon as shown in the photo.
10. Start rolling up with both hands to enclose the fillings. Do this in one go, decisively. Press the roll over the sushi mat to neaten and firm it up.
11. Done!!
12. When cutting the rolls, wipe the blade of the knife between each cut. You can also try putting vinegar on the blade, too.
13. Done and ready to serve!

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