Copycat Version of Crab Roe Sushi
by Tongbao
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Ingredients: rice, ham, cucumber, eggs, seaweed, crab roe.
2. Vinegar preparation: 3 spoons of white vinegar + 2 spoons of sugar + a little salt, mix thoroughly, put in the microwave on high heat for 30 seconds until the sugar melts.
3. Pour into the rice, mix well and let cool.
4. Beat the eggs into a frying pan and spread out into egg skins.
5. Cut cucumber, ham, and egg skin into strips.
6. Spread a layer of plastic wrap on the sushi curtain to compress the rice and then spread the sea moss.
7. Put the cucumber, ham, and egg skin in.
8. Roll tight.
9. Roll in the crab roe.
10. Dip the knife into cold boiling water and cut it off.
Tips:About crab roe:
The nutrient-rich crab roe cannot be replaced by other parts of seafood. Its moisture content is about 69%, crude protein is about 26%, crude fat is about 4%, dry matter is about 30%, and ash is about 1%. According to experts, the nutritional value of a crab roe is higher than that of an egg. Several times. Crab roe has a high nutritional value, rich in protein and amino acids. If it is deep-sea fish roe, it contains a lot of brain gold. People with excess nutrition, high blood lipids, and high cholesterol should not eat more.
Buy on JD
Buy on Amazon