[Recipe] Spring cabbage beauty sushi roll

Preparation

1. Cook rice as usual.
2. Wrap the dried tomatoes (in oil) in paper and drain the oil.

How to make

Prepare the vinegar mixture and mix it with rice to make vinegared rice.

A: (Put the spring cabbage in boiling water with a pinch of salt and quickly blanch for 1-2 minutes.) Cool in water and drain in a colander.
B: (Cut the avocado and salmon into 5mm cubes.)
C: (Roast the almond slices in a 170° oven for 7 to 8 minutes) Also, lightly crush a little bit of C, reserving it for garnish.

Mix B and C into the combined vinegar.

Cut plastic wrap into large pieces and place it on a rolling mat. After thoroughly drying A with paper towels, arrange them in a line across the front, from end to end. Place the vinegared rice on top of the cabbage.

Starting from the front, roll it up tightly like rolling sushi.

When rice comes out from both ends, twist it with plastic wrap and hold it down like a candy.
Form it firmly and leave it to rest for about 5 minutes.
Cut each wrap.
Remove the wrap and serve.