Cherry Blossom Sushi Roll
|8 piecestuna; sushi grade, sliced, thickness based on your preference|
|1/3 avocado; sliced|
|4 piecessalmon; sushi grade|
|1/4 cupcrab; Prepared Crab Salad or Imitation Crab|
|1 sheetseaweed; nori, dried, seasoned|
|1/3 cuprice; Sushi Rice, sticky, seasoned with Rice Vinegar|
|Saran wrap; slightly larger than your nori seawee|
|Knife; sharp; not serrated|
Cherry Blossom Sushi Roll Preparation
Note: You must have basic sushi preparation knowledge to follow this recipe.
Spread your rice on the rough side of your nori seaweed. Only cover 1/2 to 2/3 of the sheet. Flip your seaweed over, rice facing down on your bamboo roller & saran wrap. Keep the seaweed with the 1/3 'no rice' side closest to you.
Lay down the avocado, crab meat, salmon, and any other thinly sliced vegetables to your preference. Tightly roll your sushi closed, create round pieces first. Place your Red Tuna pieces on the top of your roll, and mold once more with your bamboo mat.
Once the fish is secured to the top of your round log of sushi, you can then begin using the bamboo mat to make the wedge-shaped pieces, pinching one side of your round edge into a point.
Cut into 10 pieces, and you should be able to create two 5-piece cherry blossoms. If you have a sharp enough knife you may be able to cut 12 pieces. If you don't have a sharp knife. Use saran wrap to help cut the sushi.
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Cherry Blossom Sushi Roll Reviews
Note: You must have basic sushi preparation knowledge to follow this recipe. [I posted this recipe.]
3 years, 1 months, 3 weeks, 5 days, 22 hours, 18 minutes ago