Seaweed rolls
When cutting the seaweed rolls, wet the knife a little and cut it to give it a nice cut.
It is a good idea to wipe off the knife with a crunch every time you cut it, then cut it without rice attached.
It is a good idea to wipe off the knife with a crunch every time you cut it, then cut it without rice attached.
How to make it
1
Slice the shiitake mushroom tsukudani and cucumbers into thin slices.
2
Melt the eggs and sugar well together. Fry 1 tablespoon of salad oil in a heated frying pan.
3
Place one piece of grilled seaweed on top of the sprinkle, and place a vinegared rice to the foreground to match the length of the seaweed.
4
[3] Place the thinly sliced shiitake mushroom tsukudani, cucumbers, crab sticks, fried eggs, and cherry starch in layers.
5
Carefully wrap the sprinkles and cut them into pieces that are easy to eat.
6
Place it so that the cut ends are visible and it's finished.
Ingredients for 2 people
-
- Thinly sliced shiitake mushroom tsukudani
- 60g
-
- Sliced cucumber
- 30g
-
- Crab
- Three
-
- egg
- 1 piece
-
- sugar
- 1 tsp
-
- Salad oil
- 1 tablespoon
-
- Grilled seaweed
- 1 piece
-
- Vinegared rice
- 250g
-
- Cherry blossom starch
- 1 tablespoon
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