Saitaku Simply Japanese Sushi Kit 361g
Product code: ETHNICDISTRIBUTION5
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Declared delivery within 48 hours from the DAY OF SHIPPING on working days. NOTE - order fulfillment (shipment) time - from 5 to a maximum of 12 days
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Declared delivery within 48 hours from the DAY OF SHIPPING on working days. NOTE - order fulfillment (shipment) time - from 5 to a maximum of 12 days
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Declared delivery within 48 hours from the DAY OF SHIPPING on working days. NOTE - order fulfillment (shipment) time - from 5 to a maximum of 12 days
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Declared delivery TO COLLECTION POINT within 48 hours from the DAY OF SHIPPING on working days. NOTE - order fulfillment (shipment) time - from 5 to a maximum of 12 days
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Administratorem danych osobowych jest British Shop in Warsaw (Fish and Chips Spółka z o.o.). Przetwarzamy je w celu przesłania odpowiedzi na zapytanie. Więcej informacji dotyczących przetwarzania danych osobowych znajduje się w polityce prywatności.
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Opis
Preparation and Usage
100g Salmon or smoked salmon
2 Carrots
1 Cucumber
Cooking instructions inside the package!
Instructions
100g Salmon or smoked salmon
2 carrots
1 cucumber
Rice Preparation:
Put both bags of rice in boiling, lightly salted water and simmer for 17 minutes. Carefully take the rice out of the bag and drain it. Mix the warm rice with the sushi rice vinegar and set aside to cool.
Preparation of Fresh Ingredients:
Wash the vegetables and cut into approx. 5 x 5mm thick slices (approx. 20cm long). Cut the salmon into approx. 1cm wide strips.
Maki Sushi Preparation:
1. Place 1 nori sheet on the bamboo mat.
2. Spread 1/4 of the rice in a thin even layer on the nori sheet. Leave 1cm free at the top and bottom, so that the roll can be closed later.
3. Filling 1: place 3 strips of salmon and 2 strips of cucumber on top of the rice in the middle.
Filling 2: spread a little mayonnaise in the middle of the rice. Then place 2 strips of carrot and 2 strips of cucumber on top.
4. Carefully and evenly roll up the nori with the help of the bamboo mat by applying light pressure away from your body.
5. Sprinkle one end of the nori sheet with a few drops of water; then place the other end on top and close the roll tightly.
6. Cut the sushi roll in half with a sharp knife. Wet the knife before each cut with a little water, so that the rice does not stick to it.
7. Place the two halves next to each other and cut them into three equal lengths.
8. Serve the sushi rolls arranged on a plate with wasabi and ginger. Serve the soy sauce separately in a small bowl.
Package Type
Recycling Information
Other Information
Sushi Rice 2 x 125g (250g), Rice Vinegar 40ml, Soy Sauce 40ml, Ginger 2 x 10g (22g), Sushi Nori Seaweed 11.2g, Wasabi Paste with Horseradish 2 x 5g (10g), 1x Rolling Mat, 2 Pairs Chopsticks
Full Product Name:
Sushi Kit
Usage:
2-4 Servings