春日壽司 Spring Sushi

材料:

珍珠飯6豌
紅蘿蔔1個
青瓜1條
蟹柳1包
鷄蛋3隻
壽司用紫菜1包

壽司飯調味:

白醋1 1/2 湯匙
雞粉1 1/2 茶匙
糖1茶匙

鷄蛋調味:

雞粉1茶匙
糖1茶匙


做法:

1. 準備壽司飯: 將剛煮熟之白飯放入大碗中, 拌匀調味, 放涼至少45分鐘, 待用
2. 紅蘿蔔切幼條, 待用
3. 青瓜切幼條, 待用
4. 鷄蛋拂匀, 加調味拌匀, 用易潔鑊慢火煎成蛋卷, 放涼, 切條, 待用
5. 用少量熱水將紅蘿蔔及蟹柳煮1分鐘,  放涼, 待用
6. 將紫菜放上壽司竹墊, 平均放上一層白飯於中間
7. 放紅蘿蔔、青瓜、鷄蛋及蟹柳於飯面上
8. 將壽司慢慢用竹墊捲好
9. 將壽司條取出, 切件約2厘米厚, 即可上碟

溫馨提示: 請預備一條濕毛巾, 每次切完就抹一抹, 這會切得容易一點, 唔會有飯粒黏在刀鋒


Ingredients:

6 cups Cooked Japanese rice
1 pc Carrot
1 pc Cucumber
1 pack Crab meat
3 pcs Eggs
1 pack Roasted laver

Seasoning for sushi rice:

1 1/2 tablespoon Vinegar
1 1/2 teaspoon Chicken powder
1 teaspoon Sugar

Seasoning for eggs:

1 teaspoon Chicken powder
1 teaspoon Sugar

Method:

1. Prepare sushi rice: add freshly cooked rice in a large bowl, mix with seasoning and stir it evenly. Cool down for at least 45 minutes. Set aside.
2. Cut the carrot into strips. Set aside.
3. Cut the cucumber into strips. Set aside.
4. Whisk eggs, add seasoning and mix well. Use a non-sticky pan with low heat to form an egg roll. Cool it down then cut into strips. Set aside.
5. Use boiling water to cook the carrot and crab meat for 1 minutes. Cool down. Set aside.
6. Place a sheet of laver on the sushi bamboo mat, spread a layer of rice in the centre of it evenly.
7. Place carrot, cucumber, egg and crab meat on top of the layer of rice.
8. Use the bamboo mat and roll it up gently.
9. Remove the bamboo mat and cut the sushi roll into 2 cm thick pieces. Place them on a plate then serve.

Tips: Prepare a wet towel to wipe the knife while cutting the sushi, it will make it slice easier.

夀司竹墊 Sushi bamboo mat