I'm going to show you how to make salmon crunch
rolls.
I have salmon here.
I'm going to slice for the roll.
I'm cutting about 1/4 to 1/2 inch thickness
of the salmon.
What you're looking for is you're going to
make little long sticks so that it fits into
the seaweed.
I have here the seaweed.
We're going to use half seaweed.
The seaweed is supposed to be shiny side down
and the rough side up.
The rough side always grabs the rice.
That's why you want to put the rough side
up and then rice on the top.
So now I'm going to do inside out.
I'm going to spread the rice on the seaweed,
all over.
You cover the seaweed with rice to each corner.
I'm going to sprinkle sesame seeds.
You can use black or white sesame seeds, either
way.
Or you can mix up.
Flip over.
I have here crunchy tempura crumb.
Crunchy tempura crumb is when you make the
tempura, that batter floating on the top,
they just scrap it up and that's what it is.
And I have salmon.
Now pick up your bamboo with your thumb.
With other four fingers hold the ingredients
and make sure everything is inside.
You want to cover the bamboo with Saran wrap.
Otherwise the rice goes in between the bamboo
and you're going to have to spend all night
long scraping to cleaning that up.
So it will make your life much easier if you
have Saran wrap on the bamboo mat.
Pick up the end of the bamboo mat and then
roll.
And then shape.
Looks like I'm pressing down, but I'm not
pressing down.
I'm just making the shape round to square.
That's what I'm trying to do.
If you want, you can roll to the end and then
tuck in, tuck in so there's a nice sharp edge
on the side.
Now I'm going to show you how to slice.
You need a clean knife and you need a wet
towel.
First I'm going to cut it in half.
Then when you see the gooey things on the
knife you want to clean it off.
Otherwise it's going to keep sticking to your
knife.
Cut here.
This is how you make your crunchy salmon rolls.
