Seaweed rolls
When cutting sushi rolls, slightly wetting the knife before cutting will result in a cleaner cut.
It's also a good idea to wipe the knife with a cloth after each cut to ensure there's no rice stuck to it.
It's also a good idea to wipe the knife with a cloth after each cut to ensure there's no rice stuck to 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
Ingredientsfor 2 people
-
- shiitake mushrooms simmered in soy sauce Thinly sliced
- 60g
-
- cucumber Thinly sliced
- 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]
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