Tuna crispy roll sushi

Recipe Recommendations

• rice appropriate amount
• seaweed appropriate amount
• cucumber appropriate amount
• carrots appropriate amount
• eggs appropriate amount
• tuna crisp appropriate amount
• cooked black sesame seeds appropriate amount
• Thousand Island dressing appropriate amount
• salt appropriate amount

• sour and salty
• skills
• three-quarters of an hour
• ordinary

Steps for Tuna crispy roll sushi

1

Map of raw materials except rice. Shred cucumbers and carrots, spread eggs into egg skins and shred.

2

Stir the cucumbers in a pan with a little salt without oil until they are ripe. (You can also blanch water)

3

Add appropriate amount of sushi vinegar to the cooked rice, mix well, and let cool. (I made the vinegar myself, but it suits my taste and is not authentic)

4

Put a layer of plastic wrap on the sushi curtain. (This step can be omitted)

5

Put a layer of seaweed.

6

Spread a uniform layer of rice on the seaweed.

7

Spread a layer of tuna crisp and sprinkle with a small amount of cooked black sesame seeds.

8

Put another layer of plastic wrap.

9

Conversely, turn the rice side down and remove the plastic wrap on top.

10

Put shredded carrot, shredded cucumber, and shredded egg skin on top.

11

Roll it up and pull the plastic wrap forward while rolling.

12

Until it is all rolled, remove the plastic wrap, and cut it into appropriate size sections. When eating, I like to dip it in Thousand Island Sauce, or I can eat it directly, as you like.

Recipe Categories

• staple food
• snack recipes
• picnic recipes
• Elderly recipes
• Japanese cuisine
• Summer recipes
• quick meal recipes