Preparation & Cooking

• Defrost Tuna and Salmon
• Make baked tamago, called “Tamago maki”
  Pour a thin layer of egg mixture into the pan and spread evenly. Rolling the egg from the back towards with chopsticks. Turn off the heat, put baked egg on the plate and let it cool.
• Make Sushi vinegar rice
  After cooking the rice for each person, put it into a bowl, mix rice vinegar, sugar, and salt in a 2:1:1 ratio, mix in a cutting motion, and let it cool also.
• Making:
  Cut the egg and  the cucumber into thin strips.
• Cut the tuna and salmon into pieces the same thickness as the cucumber, cutting through the fibers.
• Lay plastic wrap and nori on a sushi-maki sheet in that order, wet your fingers with water, spread the vinegared rice, and top with the ingredients.
• Rolls tightly.
• Cut the sushi rolls to your desired size.