It’s a delicious roll with smoked salmon and omelette.
- Pre-cooked sushi rice
- smoked salmon
- eggs for omelet
- 1 cucumber
- 1 nori sheet
- soy sauce
Cut the cucumber lengthwise into half. Then cut each half into thin strips.
Cut salmon into stripes. Cut it obliquely across fibers.
Beat eggs into a bowl.
Add soy sauce to taste.
Oil the preheated frying pan. Remove excess oil with paper napkin so that the omelet is not too oily.
Pour a thin layer of egg mixture.
Fry it the roll it and fry until it becomes thick.
Cut the omelet into strips.
Take a handful of rice and distribute it evenly onto nori sheet. Leave approximately 1.5 cm 0.5 inch free of rice. Rinse your hands in a bowl.
Put the omelet strip on rice.
Put cucumber stripes next to the omelet.
Put salmon stripes on top.
Roll to the end of rice layer.
Cut the outer edges of the roll so that it looks nicer.
Cut in half using a wet knife. Cut each time in half again and then repeat so that there are 8 pieces. You should use wet knife for each cut.
Serve with soy sauce and pickled ginger.