Are looking for inspiration recipes salad rolls my way of rolling and cutting that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious salad rolls my way of rolling and cutting should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of salad rolls my way of rolling and cutting, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare salad rolls my way of rolling and cutting delicious wherever you are, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings must exist for prepare

1. Prepare 2 sheets Nori seaweed
2. Prepare 1 1/2 bowls Hot cooked rice
3. Prepare 1 Sushi vinegar
4. Prepare ——–
5. Prepare 1 ☆Canned tuna
6. Prepare 1 ☆Mayonnaise
7. Prepare 1 to 2 ★Egg
8. Prepare 1 tsp ★Sugar
9. Prepare 6 stick Imitation crab sticks
10. Prepare 1/4 cucumber Cucumber
11. Prepare 1 White sesame seeds

Either way, they'll taste absolutely delicious when dunked in the dipping sauce! More filling does not make for a tighter, neater roll. In fact, you're more likely to tear the rice paper wrapper if you have too much filling. When the rice paper has softened, layer a quarter cup of the filling, along with the almonds and peas, in a strip across the bottom third of the wrapper.

How to make Salad Rolls My Way of Rolling and Cutting:

1. <<Prep Work>> Cook rice with a little less water than usual. Add vinegar to the piping hot rice, and mix with a spatula in a cutting motion.
2. Mix the ★ ingredients together in a bowl, and make a fried omelet. (1 egg is barely enough so make it with 2 eggs). Let the fried omelet cool, cut into 1 cm thick ribbons, and set aside 2.
3. Cut a cucumber lengthwise into fourths and then cut in half again. (Cut them into eighths). Drain the oil from a can of tuna, and mix together with mayonnaise (the photo shows the ingredients for 1 roll).
4. Wrapping: Place the seaweed rough-side down on a bamboo sushi mat. Leave about 1.5 cm of seaweed at the end (the overlap), and spread out the sushi rice (it's better to thinly spread out the rice until you get used to making these). Make a small dent towards the front end of the sushi rice for the tuna.
5. Sprinkle with sesame seeds to taste before rolling the ingredients. Spread the tuna in the indented sushi rice. Lay imitation crab meat (3 sticks), the fried egg, and cucumber on top of the tuna. In my case, since I press down on the ingredients with my middle finger when rolling, I think it's easier to roll up if you place the hard cucumber at the back.
6. Pick up the front end of the sushi mat, and roll while wrapping in the ingredients. In my case, I use both of my thumbs and index fingers to pick up the sushi mat, and press down on the ingredients with my middle fingers so that they will not fall out when rolling.
7. After you have rolled up the ingredients, squeeze down hard for about 5 seconds to pack them in. After that, wet the overlap piece in water, and roll it up the rest of the way. (Make sure that there is no rice stuck to the overlap piece. It will come apart easily if there is rice stuck to it).
8. In order to make the seaweed firmly stick together, face the overlap piece towards the bottom, and let sit for a while. You don't have to leave it wrapped up in the sushi mat. Roll up 1 more in the same manner.
9. Cutting: Cut it up into smaller pieces for the last step. Make sure to check the wrapping direction of the seaweed! If you face it towards you as shown above in the photo after wrapping and then cut, you will be able to cut it cleanly without tearing the seaweed.
10. Wet the knife in water. Slice by moving the knife in a saw-like motion. If you press down while cutting, then the sushi rolls will fall apart, so be gentle.
11. For cutting cleanly: Fold a paper towel (or a cloth) into fourths, and soak in water. If you wipe the knife with the towel every 1-2 cuts, then the cuts will become cleaner .
12. Done and ready to serve!

Leave some room at the edges. You only want a tiny bit of colour. Slice pork thinly against the grain. Remove the rubbish end slices as they aren't as pretty. Add the good slices to the platter.

I say thank you for reading the recipe that I convey on this page. We have high hopes we Good luck!