Did you know there is a meat slicer for canned goods? There are some people who would like perfect slices when cooking a meal. Those who are in a hurry Carmina found something quick and easy to use. Carmina found a luncheon stainless meat slicer something similar with an egg slicer. Carmina made her purchase from Rose Underwear Shop Online Shopee for 80.00 pesos ($1.40) not including shipping and handling. All you need is remove the luncheon meat from the can and place it on top making sure the slicer is open by moving the blade up. Close the lid which is the stainless-steel blade slice the luncheon meat. It is easier if you're using both hands however were able to do it using one hand while taking the video. NOT SPONSORED. Video can be found in my Carmina Lifestyle YouTube Channel and click subscribe for free. Thank you for the support.
When in doubt you don’t feel lazy making sushi but make it
the original way just like in a Japanese Restaurant.
You need a lot of patience in making this recipe.
California Maki Recipe:
Ingredients:
- 1 - Package Imitation Crab meat Stick
- 1 - Cucumber (peel, remove seeds and cut thinly lengthwise)
- 3 - Pieces Ripe Mango
- 3 - Pieces Ripe Avocado
- 3 - Packages Korean Roasted Seaweed Sheet
- Bamboo Mat
- Japanese Rice
- Rice Vinegar
Step 1:
- Cook Japanese rice in the rice cooker for every one cup of rice is equivalent to one cup and 1/4 cup of water
Step 2:
- Remove all plastic from imitation crab meat stick
- Set aside
Step 3:
- Slice mango from the middle from each side of the seed long way slice thinly long stripes
- Set aside on a plate
Step 4:
- Peel cucumber and slice in the center
- Remove the seeds by scraping with a spoon
- Slice long strips
- Set aside on a plate
Step 5:
- Once Japanese rice is cook remove from rice cooker place in a big flat tray let it cool
- Add 2 tbs rice vinegar by mixing it well together
Step 6:
- Wash hands
- Use bamboo mat
- Place full sheet of Korean Roasted Seaweed on the bamboo mat
- Add thin layer of Japanese Rice cover the whole seaweed
- Add imitation crab meat stick going through a straight line
- Add mango, avocado on top
- Slowly roll the bamboo mat tightly to form a long sushi
- Press it
- Roll again once the full sheet is covered to the end of the seaweed
- Place in a Tupperware with lid to prevent getting soggy.
- Repeat the same process on each Korean roasted seaweed
Step 7:
- Sharp knife slice 1 inch on each roll of sushi.
- Place on serving plate
Note:
- It make it fancy just like in a Japanese Restaurant you can add tobiko caviar on the edge.
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Thank you for your support.
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