Mango Tango sushi
Picked Room
Flamenco sushi
Zesty Green
[ Mango Tango ]
1. Prep 1/8 avocado slice x 2.
2. Warming up black rice x 1 large egg size.
3. Spread black rice on 1 sushi nori sheet.
3.1. Flipped over riced nori sheet with no rice side up, set it on sushi bamboo mat.
4. Laying avocado slices and 2 tablespoons of vegan spicy protein puree on sushi nori.
5. Wrapping up nori and fillings gently, remember keeping riced side outside.
6. Laying mango slicing topping on the top of the roll, don't peel off the film.
7. Shaping sushi roll with the bamboo mat.
8. Cutting sushi roll into 8 pieces.
9. Arranging it in the way you like, drizzling Habnarnero mango sauce (yellow) and Melba berry sauce (red) on the top.
10. Enjoy your Mango Tango!
[ Flamenco ]
1. Prep 1/8 avocado slice x 2, finely julienne the Jicama and mango into strips.
2. Warming up black rice x 1 large egg size.
3. Spread black rice on 1 sushi nori sheet.
3.1. Flipped over riced nori sheet with no rice side up, set it on sushi bamboo mat.
4. Laying avocado slices and julienned jicama and mango strips on sushi nori.
5. Wrapping up nori and fillings gently, remember keeping riced side outside.
6. Scooping 2 tablespoons of vegan spicy puree on the top of the roll. Covering the roll with kitchen food film.
7. Shaping sushi roll with the bamboo mat.
8. Cutting sushi roll into 8 pieces.
9. Arranging it in the way you like, drizzling Siracha romesco sauce (orange) on the top.
10. Enjoy your Flamenco!
[ Pickled Room ]
1. Defrost the Vegan west style Guacamole puree, finely julienne the shiitake mushroom, and Oshinko radish into strips, and picking 1 strip of Yamagobo burdock on the side.
2. Warming up black rice x 1 large egg size.
3. Spread black rice on 1 sushi nori sheet.
3.1. Flipped over riced nori sheet with no rice side up, set it on sushi bamboo mat.
4. Laying julienned shiitake mushroom, Oshinko strips, and 1 Yamagobo burdock on sushi nori.
5. Wrapping up nori and fillings gently, remember keeping riced side outside.
6. Scooping 2 tablespoons of Vegan west style Guacamole puree on the top of the roll. Covering the roll with kitchen food film.
7. Shaping sushi roll with the bamboo mat.
8. Cutting sushi roll into 8 pieces.
9. Arranging it in the way you like, drizzling Melba Hoison sauce (brown)on the top.
10. Enjoy your Pickled Room!
[ Zesty Green ]
1. Prep 1/8 avocado slice x 2, finely julienne the English cucumber.
1.1. Peeling the asparagus, leave 1/4 with skin from its tip. Fast immersing it into hot water for 15 - 30 seconds.
2. Warming up black rice x 1 large egg size.
3. Spread black rice on 1 sushi nori sheet.
3.1. Flipped over riced nori sheet with no rice side up, set it on sushi bamboo mat.
4. Laying avocado slices and julienned cucumber and boiled asparagus on sushi nori.
5. Wrapping up nori and fillings gently, remember keeping riced side outside.
6. Scooping 2 tablespoons of vegan marinated edamame puree on the top of the roll. Covering the roll with kitchen food film.
7. Shaping sushi roll with the bamboo mat.tch
8. Cutting sushi roll into 8 pieces.
9. Arranging it in the way you like, drizzling vegan matcha tzatziki sauce (green) on the top.
10. Enjoy your Zesty Green!
For example(How To Store Food):
Kit ships frozen with ice packs
May thaw in transit
Upon arrival, remove packaging and place immediately in the fridge ( or Freezer)
May be stored in the refrigerator for up to 1 days
All Reviews
Your Review
Comment
You need to login to give review
