Category :
Step:
  1. Stir-fry dried shrimp for later use.
  2. After cleaning and soaking Kelp slice to soft, poach 10 mins for later use.
  3. Wash Koshihikari rice , add sushi vinegar after cooked.
  4. Premix kelp slices & salad dressing.
  5. Take approximately 17g (golf ball sized) of Sushi Rice and make it into a ball.
  6. Wrap the sushi with seaweed.
  7. Put the mixture on top of the sushi rice, ready to serve.
  • Japanese Style

    Shrimp Kelp Warship Roll

  • Author :
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    • Ingredients

    • (2 servings)
    • Dried Shrimp 20g
    • Kelp Slices 5g
    • Koshihikari Rice 100g
    • Sushi vinegar 50g
    • Seaweed 10 pieces
    • Salad dressing 1 teaspoon