Shrimp, Asparagus and Cucumber Sushi Roll
1.
Use northeastern rice flower fragrant rice and appropriate amount of purple rice to cook purple rice for later use. Put the seeded shrimp into water and cook, remove the shells and break out the shrimp, shrimp seeds and shrimp paste; wash the asparagus and put it in boiling water for a little blanching, pick up cucumber Wash
2.
Cut the asparagus into small cubes, cut the shrimp in half and chop finely
3.
Cut off both ends of the cucumber with a knife, cut in half, and then slowly slice the cucumber into thin slices like peeling fruit with a knife
4.
Pour out a small bowl of purple rice, add 2 tablespoons of sushi vinegar and mix well, all preparations are ready
5.
Next, put on disposable gloves, take an appropriate amount of rice and squeeze into small rice balls
6.
Take a cucumber slice and place it on the plate and put the rice ball on it
7.
Carefully roll up and serve sushi rolls
8.
Roll up all the sushi rolls in turn and place them on the plate. Finally, add some shrimp, asparagus, and salad and place them on the cucumber sushi rolls.
Tips:
The easiest way to slice cucumbers can be done with a tool for peeling.
