| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 30 minutes | 1 place |
ingredient
- Sushi rice for 46 pieces
- 700 grams of aro Japanese Sasanishiki rice, cooked
- 70 grams aro sushi rice seasoning
- 6 sheets Bandarun seaweed rice wrap grade C
- Sushi toppings for 1 piece
- 15 grams aro frozen Japanese seaweed salad
- 15 grams aro frozen Japanese egg rolls
- 20 grams of aro seasoned frozen jellyfish salad
- 20 grams of aro frozen wasabi seasoned squid salad
- 20g aro lobster crayfish mayonnaise frozen
- 10 grams of frozen orange flavored fish eggs
- 10 grams of aro frozen red seasoned fish eggs
- 12 grams aro frozen imitation crab meat
- 15 grams of aro frozen seasoned mackerel fillet
- 15 grams Marine Pro fresh salmon cut into pieces, with skin
Preparation
Rice cooking steps
Making Sushi Toppings
- Wash aro rice, Japanese Sasanishiki rice until the water is clear 3 times, then put the rice in a bowl, pour water to soak the rice for 30 minutes.
- After 30 minutes, drain the water and drain the rice a little.
- Put the rice in the rice cooker and add 360 ml of water. Spread the rice evenly and then cook.
- When cooking is complete, add the aro sushi rice seasoning while the rice is still hot. Use a spatula to mix it together.
- After mixing, cover with plastic wrap and let it cool before shaping.
Making Sushi Toppings
- Take 1 large sheet of seaweed and cut it into 5 sheets to use in sushi with various toppings. Once cut, store in a tightly closed box because air will make the seaweed sheets moist and lose their shape.
- Use 1 piece of sushi rice and add the recommended amount of sushi toppings.
