Raw material:
Dried laver J porphyra capensi K1 Zhang JCHANG the approximately 20 centimeters, wide the approximately 15 centimeter K japonica rice rice 200 gram crab willow tree 1 thin ham intestines half median size’s cucumber half egg skin 1 horse radish sauce 15 grams lives the vegetable leaf 1 refined salt 1 to guarantee mourns the white sugar 5 gram white vinegar 10 gram thick mouth soy sauce, vinegar ginger each 1 small dish
Facture:
1 benzene japonica rice rice dries in the sun to the temperature for 40℃ about; Crab Liu Rufei in the kettle is slightly very hot, bails out with the ham intestines, the cucumber slivers the fine grain separately; The egg skin slivers 15 centimeters long, 1 centimeter wide strip; In addition takes the refined salt, the white sugar, the white vinegar furnishing sushi vinegar, mixes evenly again with the japonica rice rice.
2 benzene dried lavers are setting upright the shop on the ripe block, in its place above edge keeps 3 centimeters to make the connection, spreads out the japonica rice rice in dried laver other parts, uses the palm to stand again the sidewise compression is leaving gap even 4 on the japonica rice rice “the ditch”, afterward “the ditch” in puts crab Liu Li, the ham intestines grain, the cucumber separately on 4 grain and the egg conditional stuffing material, finally will wipe has the horse radish sauce fresh vegetable leaf to place on the rice.
3 benzene shop good rice, puts away the stuffing material and the greens dried laver binds the coiling gently from bottom to top, and smears the little rice seal in the above connection place, then becomes the food volume transverse cutting 7 small volumes, along with thick mouth sauce-boat and on vinegar ginger small dish table then.