1. Marinate the raw salmon with a little salt and cooking wine for 30 minutes, steam over high heat, cool the cooked salmon and control the dry water for use;
2. Slowly add water to flour, stir with chopsticks to form floccules, knead into smooth dough, cover with plastic film and relax for 30 minutes;
3. Divide the flour into slices, and determine the weight according to the size of the cake you want to make. Use a rolling pin to roll it open and roll it thin as much as possible;
4. After boiling with water in the steamer, spread a layer of cage cloth, put a piece of cake into the cover of the steamer, continue rolling until the next one, stack the cake on the last one until the last one is put into the cover, steam for about 3 minutes;
5. Spread a fresh-keeping film larger than the cake, take a piece of steamed cake and put it on the fresh-keeping film, lay lettuce in the middle, then lay tomato slices, salmon, pickled cucumber, sprinkle black pepper;
6. Squeeze on tomato sauce, salad sauce, like Roll Sushi, with the help of plastic wrap, firmly wrap the cake, cut it when eating.