Sushi Salad

I dreamt up this recipe when I was yearning my favorite sushi roll and decided I could make it myself, in the form of a salad given that I am no itamae! This salad became served as lunch in part of an Asian Fusion week at my residence. I served this with spicy jalapeno cream cheese stuffed wontons made with halved egg roll wrappers and fortune cookies submit meal. I also can see this being a first-rate facet dish to a dinner or as a packed lunch for paintings or school. Do as I've done here, or adapt again to fit your own favored sushi roll!

Ingredients

• 1 serving
• 1 Egg
• 3 Imitation crab sticks
• 1/3 Lettuce
• 1 tbsp Soup stock
• 1 dash Salt
• 1 Mayonnaise
• 1 tbsp Sushi vinegar
• 1 rice bowls well worth Hot cooked rice
• 1 Sushi nori seaweed
• 1 Vegetable oil

Steps

1. Combine freshly-cooked rice and sushi vinegar into a bowl. Use a spatula and mix in a cutting motion. Leave to chill.
2. Break the egg right into a bowl and beat, then add salt and soup inventory and blend. Oil an egg frying pan and warmth, then upload 1/2 of the egg.
3. When the egg is half of-cooked roll it to the aspect nearest to you.
4. Move the egg to the other give up of the pan, then add the rest of the egg to the rest of the pan.
5. When the egg is half-cooked again roll it up to the side nearest to you.
6. After it cools reduce it in half length-smart.
7. Place your seaweed on a bamboo mat (smooth aspect going through up). Spread out the sushi rice you made in Step 1 onto the seaweed, leaving approximately 1/four of the seaweed smooth at the top.
8. Place the crab stick, egg, and lettuce on top (cut any parts which can be protruding). Fill inside the gaps with mayonnaise. Moisten with water the open seaweed component at the pinnacle. Roll it up right into a wrap from the facet nearest to you. Cut with a knife and you are accomplished.

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