Wet your hands with a mixture of water and vinegar. Take the sushi rice in his right hand. Place a sheet of nori on the left palm and spread rice on half a sheet (fingertips). Put all the remaining ingredients filling diagonally, except salmon roe.
fingers of the right hand bend the lower right corner of the nori and close stuffing. Fold the bottom left corner of the nori and pull up to the upper right corner.
If necessary, squeeze the coffin and see if it does not fall apart when you put it in the palm Temaki. Garnish with red caviar.
temaki Plug in the base and garnish with wasabi and ginger.
Kani - ebikko Gunkan-maki
- Ingredients:
Per serving:
1 tbsp heaped rice sushi
nori 1 ribbon (1/8 sheet = 18 x 2.5 cm),
1 1/2 teaspoon salad kani - ebikko (see below) for kani salad - ebikko 1 / 3 cups kanikama (shredded crab) or crab sticks 1 tablespoon shrimp eggs 1 tablespoon chopped chives 1 tablespoon Japanese or regular mayonnaise
- Preparation:
Prepare the ingredients for the salad.
Stir all the ingredients for the salad.
Wet hands with a mixture of water and vinegar. Take the right hand a little ball sushi rice and gently squeeze it to get brusochek as you did for the nigiri. Put it on the table. Attach one end to the middle, nori rice cubes. Continue wrapping the ribbon of nori rice and keep algae fell flat.
Put on gunkanmaki Kani Salad - ebikko and garnish the plate with wasabi and ginger.
