寒い日が続きますが、梅の花が咲く春が待ち遠しいです
今回は梅の花のデコ巻きずしを作ってみました
It's been cold today, I can't wait for spring when the plum blossoms bloom.
This time I tried make to the plum blossoms of decoration rolled sushi.
材料 ４切れ分 Ingredients makes ４ slices
酢めし １３５g sumeshi １３５g
(１００ｇ×１ ７g×５)
魚肉ソーセージ×５ ５fish sausages（for the flowers)
山ごぼうの漬物×１ １pickled gobo (for the center of the flowers)
のり １/２＋１/６ １/６×５ １/８
①酢めしを各分量に分ける
Devide the sumeshi into approriate amount.
②魚肉ソーセージをスプーンでくり抜き、花びらの形にする（×５）
Scoop out the fish sausage with spoon, and adjust into patal shape.（×５）
③魚肉ソーセージをのり１/６で巻く
山ごぼうをのり１/８で巻く
Roll the fish sausage in a １/６section of nori.
Roll the pickled gobo in a １/８section of nori.
④花びらの間に酢めし７gをはさみながら、芯を真ん中に置き花をつくる
Put ７０g of sumeshi between the flower petal,
and place the pickled gobo in the middle, and make the flower.
⑤のり１/２と１/６をつなぎ、巻きすを縦長に置き、
酢めし１００ｇを向こう側５㎝残して、均等に広げる
Stick together a 1/2 and 1/6 section of nori,
and place the Makisu bomboo mat vartically.
Leaving a 5cm space at the far end, spread 100g of sumeshi evenly over the nori.
⑥花を置いて、手前から巻く
Place the flower, and raise the end of the Makisu bamboo mat.
⑦四等分に切る
Cut into four equal slices.
最後まで見て頂きありがとうございました
良かったらインスタグラムも見てください！
Thank you for watching to the end !
