Hand Roll Sushi recipe

Material:

200 grams of rice Japan
2 sheet of  nori
1 pc avocado butter, cut lengthwise
1 pc Japanese cucumber, cut lengthwise
100 gr shrimp, peeled, boiled
100 g salmon slices
50 ml soy sauce
50 g lettuce
10 gr wasabi

Directions:

1. Cook Japanese rice until cooked, remove and set aside.
2. Cut the nori with a size of 11.5 x 8.5 cm.
3. Flatten Japanese rice on the nori rough, smooth until the rice is located in the centre of nori.
4. Place the avocado, cucumber, shrimp, or salmon.
5. Sushi rolls form a cone.
6. Serve with soy sauce, salad, and wasabi.

Tofu Shrimp Roll recipe

Material:

• A curd skin
• 250 gr shrimp, peeled, finely chopped
• 75 g wheat flour
• 2 egg whites
• 1 tsp sugar
• 1 teaspoon salt
• 1 tablespoon green onion, thinly sliced
• 1 tsp pepper
• 1 tablespoon sake
• 1 tablespoon sesame oil
• 2 cloves garlic grated
• oil for frying

Adhesives:

Dissolve

• 1 tbsp plain flour
• 1 tablespoon water

Method:

1. Leather scissors ngohiong (curd) into 4 pieces size 14 x 20 cm, set aside.

2. Mix the chopped shrimp, flour, egg whites, sugar, salt, scallions, pepper, sake, garlic, sesame oil and stir well.

3. For the dough into 4 parts.

4. Take a piece of skin ngohiong, place 1 portion
fish batter, then wrap like ice mambo, glue the ends. Steamed in a hot steamer for 30 minutes until cooked

5. Heat oil, fry the shrimp rolls until cooked and golden browned. Remove and drain. Cut oblique 1 cm.