Wheel Sushi |
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Ingredients 300g sushi rice 40g each seaweed, prawn roe 3 pieces seaweed sheets
Side Ingredients 20g eachof cabbage shreds, sushi egg 20g each meat floss, pickled Japanese cucumber 2 sushi prawn
Seasoning 1 tsp mayonnaise
Method 1. Rinse cabbage shreds and soak in cold water for 5 minutes, remove and drain. Divide sushi rice into 2 portions and mix in a seaweed powder in 1 portion and prawn roe in the other portion. 2. Place a seaweed sheet on bamboo mat and spread seaweed sushi rice over it. Place another seaweed sheet on top and spread prawn roe rice over. Cut the 2 layer sushi into strips. 3. Place a seaweed sheet on bamboo mat, arrange sushi rice strips on it and cover with cling wrap. Cover with another bamboo mat and flip over. 4. With the seaweed sheet facing up, lay all Side Ingredients and Seasoning. Roll it up and stuff the cling wrap outside the bamboo mat into sushi. Slice and remove cling wrap before serving.
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