How to Make Salmon Sushi With Mango Meat

Step-by-Step Guide

1. 1

   Step 1: Prepare cooked Japanese sushi rice

   Aluminum paper should be roughly
   0.5m.
2. 2

   Step 2: then evenly spread it out on a piece of aluminum paper to allow rice to cool off.

   When the rice is cold, take your sushi rolling mat, and place a sheet of the Nori seaweed on the part of the mat closest to you.
   
   If you are making "inside-out" California rolls, remove about 1/3 of the seaweed sheet with a sharp knife and discard. if your seaweed has a rough and a smooth side, lay it on the mat rough side up, it makes the rice stick and spread easier. , Leave the last 1/4 bare and also trying not to spread too thickly or mash the rice.
   
   It helps to wet your wooden spatula regularly.
   
   Try to cover right up to the front edge as much as possible ,, Optionally you can additionally use strips of smoked salmon,and thin slices of mango meat. ,,, If desired, you may then roll the roll over a layer of toasted sesame seeds. , Arrange the roll pieces on a plate (good presentation is essential).
   
   Serve at room temperature. ,
3. 3

   Step 3: Prepare the mat.

4. 4

   Step 4: Use a wooden spatula or rice paddle to spread rice evenly over the front 3/4 of the seaweed.

5. 5

   Step 5: Take hold of the back edge of the seaweed which has no rice spread on it with your thumbs and forefingers

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   Step 6: and lift it off the mat and flip over the seaweed sheet

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   Step 7: so that the rice goes face down onto the mat.

8. 8

   Step 8: Lay your ingredients in a line about 1/4 the way in to the seaweed

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   Step 9: for California rolls use avocado

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    Step 10: crab stick

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    Step 11: cucumber.

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    Step 12: Roll the seaweed from the front

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    Step 13: starting it by hand

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    Step 14: tucking it over with your fingertips so that all the ingredients stay together.

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    Step 15: Pick up the mat as shown

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    Step 16: and roll tightly into a neat

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    Step 17: compact roll.

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    Step 18: Leave it to stand for about 5 minutes.

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    Step 19: Slice into 6-8 pieces with a sharp wet serrated knife.

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    Step 20: Finished.

Detailed Guide

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