Seaweed rolls
When cutting nori rolls, slightly wetting the knife will result in a neater cut.
It's a good idea to wipe the knife with a dish towel after each cut to ensure there's no rice on it.
It's a good idea to wipe the knife with a dish towel after each cut to ensure there's no rice on it.
How to make it
1
Thinly slice the shiitake mushrooms and cucumber
2
Beat the eggs and sugar until well combined, then fry in a frying pan with 1 tablespoon of salad oil until minced
3
Place one sheet of roasted seaweed on a rolling mat and place the vinegared rice on the front side, matching the length of the seaweed
4
[3] Place the thinly sliced shiitake mushrooms, cucumber, crab sticks, scrambled eggs, and cherry starch on top of the rice
5
Carefully wrap the rice in a rolling mat and cut into bite-sized pieces
6
Arrange the dish so that the cut surface is visible and it's done
Ingredients for 2 people
-
- Thinly sliced shiitake mushrooms tsukudani
- 60g
-
- thinly sliced cucumber
- 30g
-
- Crab sticks
- Three
-
- egg
- 1 piece
-
- sugar
- 1 tsp
-
- Salad oil
- 1 tablespoon
-
- Grilled seaweed
- 1 piece
-
- Vinegared rice
- 250g
-
- Cherry starch
- 1 tablespoon
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
