SUSHI DOG RECIPES

Steps:

• First, slice the boiled octopus using a diagonal cut.
• This is fresh tuna belly also known as chutoro. Slice it across the grain to give it a better texture. Chutoro has a moderate amount of fat and will deliciously melt in your mouth.
• Slice the fresh salmon diagonally. In Japan, salmon has become as popular as tuna but the price has risen considerably in recent years.
• This is tamagoyaki, Japanese sweet omelette. Cut off a 5mm (0.2”) slice of tamagoyaki.
• Next, add the rice vinegar to the ice water. The vinegar has a sterilizing effect and wetting your hands will help keep the rice from sticking to them.
• Put a small amount of wasabi on the sushi rice.
• And place 2 amaebi shrimp onto it.
• Likewise, place the octopus slice onto the rice. Gently press the octopus and the rice together.
• Next, make the Gunkanmaki for the salmon roe also known as ikura. Wrap the side of the rice with the nori strip. With a rice grain, close the end of the nori.
• Garnish with the cucumber slices. And spoon the ikura onto it.
• Wet your hands again and loosely shape about 20g (0.7 oz) of sushi rice into a ball. Hold the tuna slice with another hand and add the wasabi to it.
• Then, place the rice onto the tuna and flip it over.
• Arrange the shape to give the sushi its signature look.
• Likewise, make the salmon sushi. You can also sear the salmon or top with sliced onion and mayonnaise.
• Finally, shape the rice into an oval. Place the tamagoyaki onto it.
• Wrap the sushi with the 12cm (4.7”) nori strip crosswise.
• Gari, sliced ginger root pickled with sweet vinegar is considered an essential condiment for sushi presentation. Ginger has a sterilizing effect and will also help to warm you up.

Steps:

• First, slice the boiled octopus using a diagonal cut.
• This is fresh tuna belly also known as chutoro. Slice it across the grain to give it a better texture. Chutoro has a moderate amount of fat and will deliciously melt in your mouth.
• Slice the fresh salmon diagonally. In Japan, salmon has become as popular as tuna but the price has risen considerably in recent years.
• This is tamagoyaki, Japanese sweet omelette. Cut off a 5mm (0.2”) slice of tamagoyaki.
• Next, add the rice vinegar to the ice water. The vinegar has a sterilizing effect and wetting your hands will help keep the rice from sticking to them.
• Put a small amount of wasabi on the sushi rice.
• And place 2 amaebi shrimp onto it.
• Likewise, place the octopus slice onto the rice. Gently press the octopus and the rice together.
• Next, make the Gunkanmaki for the salmon roe also known as ikura. Wrap the side of the rice with the nori strip. With a rice grain, close the end of the nori.
• Garnish with the cucumber slices. And spoon the ikura onto it.
• Wet your hands again and loosely shape about 20g (0.7 oz) of sushi rice into a ball. Hold the tuna slice with another hand and add the wasabi to it.
• Then, place the rice onto the tuna and flip it over.
• Arrange the shape to give the sushi its signature look.
• Likewise, make the salmon sushi. You can also sear the salmon or top with sliced onion and mayonnaise.
• Finally, shape the rice into an oval. Place the tamagoyaki onto it.
• Wrap the sushi with the 12cm (4.7”) nori strip crosswise.
• Gari, sliced ginger root pickled with sweet vinegar is considered an essential condiment for sushi presentation. Ginger has a sterilizing effect and will also help to warm you up.