Are looking for inspiration recipes crab stick salad (great for hand-rolled sushi) that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious crab stick salad (great for hand-rolled sushi) should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of crab stick salad (great for hand-rolled sushi), first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare crab stick salad (great for hand-rolled sushi) good home, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings required in make

1. Prepare 10 stick Imitation crab sticks
2. Prepare 1 Cucumber
3. Prepare 5 slice Ham
4. Take 3 tbsp Mayonnaise
5. Use 2 tsp Sugar
6. Use 1 dash Pepper

Lay the half nori sheet on the table, shiny side facing downwards. Add a handful of sushi rice to your nori and sprinkle on some sesame seeds. Flip over the rice and nori mat and add your spicy crab salad. To prepare the filling, cut the crab sticks into half and peel out thin strips.

Instructions to make Crab Stick Salad (Great for Hand-rolled Sushi):

1. Shred the imitation crab sticks by hand. Put them directly into a bowl, to minimize the dishes you'll need to wash.
2. Thinly slice the cucumber diagonally, then thinly cut them lengthwise. Cut the ham in half and also thinly cut lengthwise.
3. Combine all of the ingredients.
4. Add the mayonnaise. Mix everything until evenly combined. Season with salt and pepper and mix one more time before serving.
5. Done and ready to serve!

It should resemble thin shreds of cheese. Keep all the crab strips in a bowl and add some Sriracha sauce to it. What makes this style of roll a little different from other sushis is the taste of the imitation crab meat that is used. Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice. Fold the bottom left corner of nori over and begin rolling into a cone shape.

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