Ikura gunkanmaki (sushi with salmon caviar)
1 tbsp. spoon with a slide of sushi rice
1 ribbon nori (1/8 leaf or 18x2.5 cm)
1 teaspoon of red caviar
2 thin mugs of cucumber, cut in half
Moisten your hands with a mixture of water and vinegar. Take a small ball of sushi rice in your right hand. Squeeze it gently to make a bar. Put on the table. Attach one end of the nori to the center of the rice stick. Continue wrapping the rice with tape and making sure that the algae lies flat.
From one end put three half slices of cucumber on rice, lay red caviar on top. Serve with wasabi and ginger.
1 tbsp. spoon with a slide of sushi rice
1 ribbon nori (1/8 leaf or 18x2.5 cm)
1 teaspoon of red caviar
2 thin mugs of cucumber, cut in half
Moisten your hands with a mixture of water and vinegar. Take a small ball of sushi rice in your right hand. Squeeze it gently to make a bar. Put on the table. Attach one end of the nori to the center of the rice stick. Continue wrapping the rice with tape and making sure that the algae lies flat.
From one end put three half slices of cucumber on rice, lay red caviar on top. Serve with wasabi and ginger.
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