Hand-rolled Sushi with UMAMI TOPPING
Ingredients (For 6 pieces)
| Cooked rice |
225g |
|
[A]
Vinegar |
1 1/2 Tbsp |
|
Salt |
1/2 tsp |
|
Sugar |
1 tsp |
| Avocado |
1/2 |
| Lemon juice |
1/2 Tbsp |
| Carrot |
As needed |
| Cucumber |
As needed |
| Salmon |
120g |
| Roasted seaweed |
3 sheets |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil (for topping) |
As needed |
Directions
- Prepare warm cooked rice and add [A], mixing together to make sushi rice.
- Cut the avocado into thin slices and mix with lemon juice. Cut the carrot and cucumber into thin sticks.
- Cut the salmon into 5 to 6mm-thick pieces.
- Cut the seaweed sheets into halves.
- Spread the seaweed sheet. Put rice, [2], and [3] on top and roll the sheet into a cone, with the filling inside.
- Garnish the rolls with S&B UMAMI TOPPING as topping.
