| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Meat dishes | fish | 30 Min | 1 place |
ingredient
- 20 grams MRP salmon fillet 1 piece
- 5 ml Aero Teriyaki Sauce
- 5 grams Aero Mayonnaise
- 2 grams of frozen seasoned salmon roe
- 0.5 grams finely chopped green onions
- 10 ml Aero Shoyu Sushi Recipe
- 5 grams ARO frozen fresh wasabi
- 100 grams Aero Japanese rice for sushi
- 120 ml clean water
- 20 ml Sushi Rice Seasoning
- 1 word rice ball
- 5 ml Aero Teriyaki Sauce
- 5 grams Aero Mayonnaise
- 0.5 grams finely chopped green onions
- 1 word rice ball
- 20 grams MRP salmon fillet 1 piece
- 2 grams of frozen seasoned salmon roe
- 1 word rice ball
- 5 ml Aero Teriyaki Sauce
- 1 word rice ball
- 1 word US-burned beef sushi
- 1 word : Salmon Burn Sushi
- 1 word : Burnt Saba Sushi
- 1 word : Burned eel sushi
- 10 ml Aero Shoyu Sushi Recipe
- 5 grams ARO frozen fresh wasabi
Preparation
- Wash Japanese rice until the water is clear, then soak for 30 minutes and cook until done.
- When the rice is cooked, scoop out the rice and season with sushi rice seasoning. Mix the ingredients together.
- Form rice into balls and set aside. Place salmon, sliced beef, saba, and eel on 4 balls of rice.
- Spread teriyaki sauce on the beef and saba fish, then burn all 4 pieces to give them color and aroma. Decorate the salmon sushi with salmon roe on top.
- Wrap eel sushi with seaweed, garnish with seasoned fish eggs and chopped green onion on saba sushi, sprinkle chopped green onion on meat sushi.
- Garnish with shredded oba leaves and daikon radish and serve the sushi with soy sauce, wasabi and pickled ginger.
