How to make salmon Korean seaweed rolls

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, making those who make these delicacies feel a long-lost pleasure. Today I will introduce to you the method of making Korean salmon seaweed rolls, so that you can once again experience and enjoy the joy after success!

1. Add water to Komachi rice in a 1:1 ratio and cook in a rice cooker. Turn off the switch and let it warm for another 10 minutes. Drain and place on a flat plate to let it cool. When it is half warm, pour in sushi vinegar, mix well, and continue to cool.

2. Prepare salmon puree

3. Seaweed

4. Shred the dried radish

5. Spread the seaweed flat

6. Spread evenly on the rice

7. Place the salmon paste, dried radish, and seaweed on the side close to the body.

8. Roll up slowly and press tightly with the sushi mat

9. Cut it with a knife

When you are resting, don’t always eat takeout or go out to eat. After all, video security is also a very big problem now. According to the above introduction, make your own salmon Korean seaweed roll