METHOD烹饪步骤 :

Pickled Chinese Cabbage自制腌菜

1. Mix the Chinese cabbage with sea salt, leave it for 2 hours at room temperature.
   将洗净的菜心与海盐拌匀，静置室温2小时。
2. Dry the pickled Chinese cabbage, keep it in a sealed bag and store it in the refrigerator for 1 – 2 days.
   捏干腌菜多余水分，然后装入密封袋冷藏1-2天。

Double Color Onigiri双色饭团

1. Cook the sushi rice, and mix the sushi vinegar in it while it still warm. Set it aside for cooling.
   寿司饭煮好后，趁热拌入寿司醋，放凉待用。
2. Season the salmon with sesame oil.
   在三文鱼抹上麻油调味、去腥。
3. Steam the salmon with steam oven on medium temperature for 10 minutes.
   将三文鱼放入蒸气烘烤炉，以中温蒸10分钟。
4. Smash the salmon then mix it with sushi rice.
   捣烂蒸熟的三文鱼，然后加入寿司饭拌匀。
5. Wash the pickled Chinese cabbage, dry it and dice it.
   取出制好的腌菜，清洗沥干后切丁。
6. Heat the pan, add in some oil and stir fry the pickled Chinese cabbage dice.
   热锅，加少许油，拌炒腌菜丁。
7. Add the pickled Chinese cabbage dice into the sushi rice.
   将炒好的腌菜丁拌入寿司饭。
8. Use cling wrap to mold the sushi rice into round shape.
   用保鲜膜将双色寿司饭捏成圆形饭团。
9. Sprinkle some black sesame for decoration.
   最后洒上黑芝麻装饰就完成了！

INGREDIENTS 食材:

Onigiri Ingredients 饭团食材

• Sushi Rice (Uruchimai): 2 Bowl
  寿司饭 2碗
• Sushi Vinegar (Komezu) : 2 Tablespoon
  寿司醋 2大匙
• Salmon Fish: 1 Piece
  三文鱼 1块
• Sesame Oil: 1 Tablespoon
  麻油 1大匙
• Black Sesame: A little
  黑芝麻 少许
• Suan Cai (Pickled Chinese Cabbage): ½ Bowl
  菜心 500克

Pickled Chinese Cabbage Ingredients腌菜食材

• Choy Sum (Chinese Cabbage): 500g
  菜心 500克
• Sea Salt: 50g / 10% the weight of Chinese Cabbage
  海盐 50克（或菜心重量10%）