You will never know that making sushi is so easy and fun.As a sushi lover,you definitely want to try this!
With HT&WC sushi making kit,let's get stared!
IMMITATION CRAB CUCUMBER SUSHI
Ingredients:
1 ripe avocado
2 immitation crab
1/3 cumcumber
i piece of nori
10g salt,50g sugar,100g vinegar
Equipment:
HT&WC sushi making kit
HT&WC sharp sushi knife
1 chopping board
Instructions:
Step1:prepare ingredients:
use the HT&WC sharp knife to cut the immitation crab to long thin pieces ;peel the avocado and cucumber and cut them to long think slices
Step2:prepare the sushi rice
After the rice is well cooked ,prepare the sushi vinegar:get a small bowl,put 10g salt,50g sugar,100g white vinegar to the bowl and mix them.put the sushi vinegar to the well-cooked rice ,remember to flip the rice while pouring the sushi vinegar.
Step3: making process with HT&WC sushi making kit
Get sushi making kit ,use the heart sushi mold set .
*put 1 piece of nori to the heart shape sushi mold base
*use the small black spatular to get some rice to put into the sushi mold (do not put too much rice,leave some space for the ingredients and the second layer of the rice)
*put 4-5 pieces of avocado,3-4 pieces of cucumber,3-4pieces of imitation crab)
*put some rice to cover the ingredients
*use the top nori to cover the second layer of the rice ,use the heart shape to to press the sushi mold tight
Step 4:cut the sushi and put them to the plate
Get the HT&WC shape knife to cut through the gap between the sushi mold to get your perfect heart shape imitation crab cucumber sushi,get some wasabi and soy sauce to put into two mini plate ,you are good to eat!
2.kids’ favorite:mini square shape tuna sushi
Ingredients:
1 long strip sushi grade tuna
1 egg
1/2 carrots
1/3 cucumber
1 piece of nori
10g salt,50g sugar,100g vinegar
Equipment:
HT&WC sushi making kit
HT&WC sushi knife
1 chopping board
1 peeler
Instructions:
Step 1 :Prepare ingredients
Get the chopping board ,cut the tuna to small slices ;peel the carrots and cucumber and cut them to long think sticks
Step 2 :prepare the sushi rice
After the rice is well-cooked ,prepare the sushi vinegar:get a small bowel ,put 10g salt,50g sugar ,100g vinegar into the bowl and mix them,pour the sushi vinegar into the well-cooked rice,remember to flip over the rice while pouring the sushi vinegar.
Step 3:prepare the egg roll
*Crack 1 egg to the bowl and stir it fast to make mix the white and yolk together
*Put some oil to the pan and turn around it a little bit to make sure the whole pan get some oil in case the egg get too sticky to the pan
*Pour the egg into the pan and slightly move around the pan to make sure the egg get a round shape ,after 1 minutes ,flip it and wait for another 1 minute,flip the egg to make sure it is well-cooked.
*Take the egg pancake to the chopping board,roll it and cut it to small think slices.
Step 3:making sushi with HT&WC sushi making kit
Get sushi making kit ,use the square sushi mold set .
*cut the nori to half(since the square shape is smaller than other shapes size) and put the nori into the mold
*use the small black spatular to get some rice to put into the sushi mold (do not put too much rice,leave some space for the ingredients and the second layer of the rice)
*put 2 pieces of carrots,2 pieces of cucumber,2pieces of tuna,1or 2 long slices of egg
*put some rice to cover the ingredients
*use the top nori to cover the second layer of the rice ,use the small square shape top to press the sushi mold tight
Step 4:cut the sushi and put them to the plate
Get the HT&WC shape knife to cut through the gap between the sushi mold to get your perfect mini square shape tuna cucumber sushi,get some wasabi and soy sauce to put into two mini plate ,you are good to eat!
3.AVOCADO SALMON SUSHI
Ingredients:
1 ripe avocado
1 long strip sushi grade salmon (approx. 5 cm in diameter, and 10-12 cm long)
1 handful of frozen raspberries (thawed)
1 fresh daikon
a few salmon roe (to decorate)
Equipment:
Cling film
Chopping board
Sharp HT&WC knife
1 plate for serving sushi
A pair of Chopsticks
Sieve
Glass bowls (for the ingredients)
Metal spoons
A basting brush
Instructions:
Step 1: Slicing the Avocado
Position the avocado at a 45-degree angle so that the length is in front of you. Slice off a little from the edge and discard. Support the avocado with all four fingers, and cut with our sharp HT&WC knife, begin making wafer thin slices a few millimeters in thickness. Arrange the avocado slices in a neat, overlapping row of ten on the cling film. Create a second row beneath, allowing the tops of the slices to overlap the upper row also. Use the remaining slices to create a ‘connector row’ between the upper and lower ones. This will add strength to the sushi roll structure later.
Step 2: Constructing the Roll
Position a long, thin piece of sushi grade salmon filet at top the first row of avocado – where it meets the connecting row. Then, lift up the edge of the cling film closest to you, and freehand roll the avocado around the salmon filet. Remember to lift up the edge of the cling film as you roll to prevent it from curling under. Apply pressure with your fingers to firm up the contents as you roll.
With a HT&WC knife, trim off the untidy ends of the sushi roll. Then, cut the sushi roll into four equal sized pieces. Set aside briefly.
Step 3: Preparing the Raspberry Jelly
Prepare two glass bowls in front of you, then transfer the thawed raspberries to the sieve. With the flat of a metal spoon, begin squashing the raspberries through the holes in the sieve. Allow the juice to go to the large bowl. Scrape the residue from the underside of the sieve into the second glass bowl. This latter residue is far thicker than the juice, and will set similarly to jelly.
With a clean basting brush, paint one or two strokes of raspberry jelly onto the surface of your presentation plate. Set the plate to one side.
Step 4: grated daikon
Cut and peel a small piece of daikon. Use the shape HT&WC knife to shred to small quantity. Use the chopsticks to get a few daikon to the top of each avocado roll. Garnish further with 2-3 salmon roe per slice.
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