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@lynn_clothes: Chờ Ba Ba dề 🥱 #embe #embedangyeu #cutebaby #viaconcung🌼 #fyp #xh

Lynn's Baby 🌸
Lynn's Baby 🌸
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Sunday 24 November 2024 09:12:47 GMT
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Ingredients: 2 cups sushi rice 1 medium carrot, julienned 1 cucumber, julienned 1 avocado, sliced thinly Sashimi grade tuna, cut in 1/4 inch thick strips Shrimp, cooked and deveined Nori sheets, cut in half 1/2 cup rice wine vinegar 1/8 cup mirin 1/4 cup sugar For the rice: Wash rice in cold water at least 3 times or until water is clear. Fill a rice cooker or pot with water about 1-inch over rice (see Mt. Fuji method). If in a pot, bring to a boil, cover and reduce to low for 20 minutes. Slowly heat vinegar, mirin and sugar until very hot, but not boiling. With sugar dissolved, take off heat. Transfer rice to a bowl. Fold in ‘su” (vinegar and sugar) with hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Let rest 30 minutes. For sushi: Lay a nori sheet on a sushi rolling mat. Press rice over nori about 1/4 inch thick. Flip nori over so rice is on the bottom. Fill the center of nori with protein and toppings of choice. Fold one side of the nori over the filling and pinch so there is 1/2 inch of nori showing. This will help seal the sushi roll. Rotate the mat 180 degrees and use the mat to roll the sushi together with a slight squeeze as you roll. Open mat and place roll on a cutting board. With a sharp, slightly wet knife, slice the ends off and then slice in half. Now slice the two rolls in half and slice each new section in half. Top with sesame seeds and spicy mayo (optional). For spicy mayo: 1/4 cup mayo 2 tbsp gochujang 1 tsp fish sauce Mix in a bowl. Add to a ziplock bag and snip the corner for piping. #tiktokfood #yum #rawtuna #sushi #sushilover #sushiroll #cookathome #Foodie #culinaryart #gourmet
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