Teriyaki Eel Avocado & Shrimp Salad Mango Sushi
1.
Prepare ingredients.
2.
Pour apple cider vinegar and 1/2 teaspoon of salt into the cooked rice, and use the side of the rice spatula to cut horizontally to avoid damaging the integrity of the rice particles.
3.
Tear shrimp or crab meat into strips and place in a large bowl, add mayonnaise.
4.
Then add yellow mustard sauce, Lee Kum Kee juice and 1/8 teaspoon salt, and stir well.
5.
Teriyaki eel and avocado sushi: Put the seaweed on the sushi roll, and dip an appropriate amount of water on your hands.
6.
Take 200g of mixed rice and spread 2/3 of the seaweed.
7.
Then put teriyaki eel, avocado and egg crust on the rice.
8.
Roll it up and watch the video for specific methods. (One)
9.
(two)
10.
(three)
11.
(four)
12.
(Fives)
13.
Shrimp Salad Mango Sushi: Put the seaweed on the sushi roll and dip an appropriate amount of water on your hands.
14.
Take 200g of mixed rice and spread 2/3 of the seaweed, and cut off the excess 1/3 of the seaweed.
15.
Turn it over so that the seaweed is facing up and the rice is facing down.
16.
Put sea prawn salad and cucumber strips on the seaweed.
17.
Roll up. (One)
18.
(two)
19.
Cut the mango into thin slices.
20.
Plastic surgery, cut off the excess part.
21.
Spread on top of the sushi.
22.
Cover with plastic wrap and sushi curtain and reshape it.
23.
Cut 2 types of sushi rolls into approximately 2 cm pieces.
24.
Pour concentrated orange juice on the surface of the mango sushi.
Tips:
1. When the ratio of rice to glutinous rice is 3:1, the consistency of rice is the best.
2. When making seasoned rice, use the side of the rice spatula to make a horizontal line to avoid damaging the integrity of the rice particles.
3. The ingredients in the sushi can be adjusted according to your preferences.
4. Anti-stick water can be prepared with water and 1 teaspoon of apple cider vinegar. When the rice sticks to your hands, dip your hands in clean water and pat off the excess water before proceeding.
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