Flower Sushi Nori Roll

Name: Flower Sushi Nori Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A few pieces Nori flakes; bowl Rice; 1 or two Crab sticks; 1/2 root Cucumber; A carrot; 1/2 box Luncheon meat; 1 Yellow pepper

by Snack Mutter

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I saw it in the vibrato of "Da Lulu", I can't wait to try it once, and some materials in it have been changed because they were not available.

To make this seaweed roll delicious, you need a "crispy glutinous match". When mixed in the mouth, it will have a crunchy texture as well as a glutinous texture. Cucumbers, carrots, and colored peppers have a crunchy texture, while shredded eggs, luncheon meat, crab sticks, and rice have a glutinous texture. This goes well with each other.

It must be rolled tightly, otherwise it will easily fall apart when cutting, and a serrated knife must be used for cutting.

In addition, it’s difficult to tell the amount of each dish for this dish, just the right amount. Everyone try it. In addition, when the flower is finally rolled into a flower, you will find that the middle "stamen" (the rice roll in the middle) may be made. The "petals" (the outer circle) will have gaps when they are bigger, so just add one more "petal" at random. Looking at my picture, two egg yolk threads are used.

It can be paired with mayonnaise, Korean dipping sauce, or sushi dipping sauce, just match it yourself, and it's still a delicacy that can play a big role.

Ingredients

A few pieces Nori Flakes
bowl Rice
1 or two Crab Sticks
1/2 root Cucumber
A Carrot
1/2 box Luncheon Meat
1 Yellow Pepper

Flower Sushi Nori Roll

1. For the materials, just look at this picture. Cut these materials into shreds and fry them with a little oil. Cucumber skin is best used for cucumbers, so that the later period is better, and the harder materials will be better. Separate the eggs into egg whites, spread the cakes and shred them.

2. For rice, I use rice, purple rice, black rice, and brown rice. The one in the middle is the rice roll. The whole structure is rice rolls placed in the middle, and the outer circle is vegetable rolls.

3. Generally, the seaweed slices are relatively large. If it is cut to the length of the seaweed slices, it is not easy to cut. For the sake of tightness and ease of shredding, I cut the seaweed slices in half, as shown in the figure, and roll all the materials. It gets up, just like sushi rolls, except for the rice, the rice is placed next to it as a "petal", so the volume of the roll is half of the rice. In the last place of each roll, use water to glue the seaweed so that it will not fall apart.

4. When finally wrapped into a large roll, because the roll is relatively large, the normal size of the seaweed is not long enough, so the two half-opened seaweeds are glued up and down with water.

5. On the bottom is an elongated seaweed sheet, with small rolls on top, and rice rolls on top. This step is the step of rolling into a flower. Be sure to roll it in, and pay attention to the sticking part of the extended part. Be careful not to loosen it when you roll it.

6. Roll it up, looking down from the top, that's it. Then it's cut, be sure to use a serrated knife! ! Slowly cut, the last cut is fast and cruel, because the last cut is on the seaweed sheet, if it is not cut with a single cut, it will easily fall apart.