Kani-ebikko gunkanmaki (sushi with crab salad)
1 tbsp. spoon with a slide of sushi rice
1 ribbon nori (1/8 leaf or 18x2.5 cm)
One and a half teaspoons kani ebikko salad
For kani ebikko salad
1/3 cup chopped crab sticks
1 tbsp. shrimp caviar
1 tbsp. chopped chives
1 tbsp. spoon of japanese or regular mayonnaise
Stir all the ingredients for the salad.
Moisten your hands with a mixture of water and vinegar. Take a small ball of sushi rice in your right hand. Squeeze it gently to make a bar. Put on the table. Attach one end of the nori to the center of the rice stick. Continue wrapping the rice with tape and making sure that the algae lies flat.
Put a salad on sushi and decorate a plate of wasabi and ginger.
1 tbsp. spoon with a slide of sushi rice
1 ribbon nori (1/8 leaf or 18x2.5 cm)
One and a half teaspoons kani ebikko salad
For kani ebikko salad
1/3 cup chopped crab sticks
1 tbsp. shrimp caviar
1 tbsp. chopped chives
1 tbsp. spoon of japanese or regular mayonnaise
Stir all the ingredients for the salad.
Moisten your hands with a mixture of water and vinegar. Take a small ball of sushi rice in your right hand. Squeeze it gently to make a bar. Put on the table. Attach one end of the nori to the center of the rice stick. Continue wrapping the rice with tape and making sure that the algae lies flat.
Put a salad on sushi and decorate a plate of wasabi and ginger.
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