Recipes

Ingredients:

• 600ml water
• 600ml uncooked glutinous white rice (sushi rice)
• 75ml sushi vinegar
• 2 pieces of dry seaweed (with one piece cut in half for use)
• One cucumber (cut into 20g strips with the seeds removed20g per roll)
• One avocado (peeled and cored, cut into 2cm thick cloves, 20g per roll)
• 240g crabmeat puree (60g per roll)

First, cut the cucumber into strips that are 1cm thick and 20cm long, then cut and peel off the core with a cross knife. Cut the avocado into 0.5cm thick avocado slices.

Second, put the sushi rice evenly on the seaweed, turning the seaweed side upside down, with the rice on it.

Then, put 1 cucumber stick, 2 pieces of avocado and 60g crabmeat puree in the center of seaweed.

After that, roll up the seaweed in the bamboo curtain to make a sushi roll.

Next, sprinkle sesame seeds and fish eggs on top of the roll.

Finally, cut the sushi into 8 pieces and put them on a plate. Enjoy!