METHOD烹饪步骤 :
Pickled Chinese Cabbage自制腌菜
- 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。 - 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
- 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。 - Season the salmon with sesame oil.
在三文鱼抹上麻油调味、去腥。 - 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。 - 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。 - Wash the pickled Chinese cabbage, dry it and dice it.
取出制好的腌菜,清洗沥干后切丁。 - 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。 - Add the pickled Chinese cabbage dice into the sushi rice.
将炒好的腌菜丁拌入寿司饭。 - 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。 - 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%)