Salad Rolls My Way of Rolling and Cutting
Salad Rolls My Way of Rolling and Cutting

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, salad rolls my way of rolling and cutting. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Salad Rolls My Way of Rolling and Cutting is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Salad Rolls My Way of Rolling and Cutting is something which I have loved my whole life. They’re fine and they look wonderful.

Sprinkle with sesame seeds to taste before rolling the ingredients. Spread the tuna in the indented sushi rice. Before you get started rolling your rice paper rolls you want to make sure all of the ingredients are cut, prepped, your work area is set up, and everything is ready to go.

To begin with this particular recipe, we must prepare a few components. You can have salad rolls my way of rolling and cutting using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Salad Rolls My Way of Rolling and Cutting:
  1. Prepare 2 sheets Nori seaweed
  2. Take 1 1/2 bowls Hot cooked rice
  3. Take 1 Sushi vinegar
  4. Make ready ——–
  5. Get 1 ☆Canned tuna
  6. Make ready 1 ☆Mayonnaise
  7. Take 1 to 2 ★Egg
  8. Get 1 tsp ★Sugar
  9. Prepare 6 stick Imitation crab sticks
  10. Take 1/4 cucumber Cucumber
  11. Get 1 White sesame seeds

She made my mini cinnamon rolls, and served them to her family (that normally doesn't care for anything new). She told me that one of the comments she got about the rolls was, "they taste real". Make Ahead Instructions: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. In terms of taste, the rolls are best served fresh the day they are made.

Instructions to make Salad Rolls My Way of Rolling and Cutting:
  1. <<Prep Work>> Cook rice with a little less water than usual. Add vinegar to the piping hot rice, and mix with a spatula in a cutting motion.
  2. Mix the ★ ingredients together in a bowl, and make a fried omelet. (1 egg is barely enough so make it with 2 eggs). Let the fried omelet cool, cut into 1 cm thick ribbons, and set aside 2.
  3. Cut a cucumber lengthwise into fourths and then cut in half again. (Cut them into eighths). Drain the oil from a can of tuna, and mix together with mayonnaise (the photo shows the ingredients for 1 roll).
  4. Wrapping: Place the seaweed rough-side down on a bamboo sushi mat. Leave about 1.5 cm of seaweed at the end (the overlap), and spread out the sushi rice (it's better to thinly spread out the rice until you get used to making these). Make a small dent towards the front end of the sushi rice for the tuna.
  5. Sprinkle with sesame seeds to taste before rolling the ingredients. Spread the tuna in the indented sushi rice. Lay imitation crab meat (3 sticks), the fried egg, and cucumber on top of the tuna. In my case, since I press down on the ingredients with my middle finger when rolling, I think it's easier to roll up if you place the hard cucumber at the back.
  6. Pick up the front end of the sushi mat, and roll while wrapping in the ingredients. In my case, I use both of my thumbs and index fingers to pick up the sushi mat, and press down on the ingredients with my middle fingers so that they will not fall out when rolling.
  7. After you have rolled up the ingredients, squeeze down hard for about 5 seconds to pack them in. After that, wet the overlap piece in water, and roll it up the rest of the way. (Make sure that there is no rice stuck to the overlap piece. It will come apart easily if there is rice stuck to it).
  8. In order to make the seaweed firmly stick together, face the overlap piece towards the bottom, and let sit for a while. You don't have to leave it wrapped up in the sushi mat. Roll up 1 more in the same manner.
  9. Cutting: Cut it up into smaller pieces for the last step. Make sure to check the wrapping direction of the seaweed! If you face it towards you as shown above in the photo after wrapping and then cut, you will be able to cut it cleanly without tearing the seaweed.
  10. Wet the knife in water. Slice by moving the knife in a saw-like motion. If you press down while cutting, then the sushi rolls will fall apart, so be gentle.
  11. For cutting cleanly: Fold a paper towel (or a cloth) into fourths, and soak in water. If you wipe the knife with the towel every 1-2 cuts, then the cuts will become cleaner .

Cover sauce tightly and store in the refrigerator for a couple days. Soggy salad is one of life's most annoying things to happen to us good people. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Wrap individual summer rolls tightly in plastic wrap and store the rolls in an airtight container.

So that is going to wrap this up for this special food salad rolls my way of rolling and cutting recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!