Temaki

Name: Temaki
Total time: 15 min
Yield: 94 g
Ingredients: Wasabi 5 g; Radish Sprouts (Fresh) 5 g; Gold Flying Fish Roe 20 g; Imitation Crab Meat 5 g; Pickled Radish 5 g; Fresh Cucumber 5 g; Konjac Rice 15 g; Germinated Brown Rice 15 g; Extra Crispy Nori for Maki Sushi (Double Roasted) 3 g; Liquid Allulose 5 ml; Salt 1 1/3 tsp; Apple Vinegar 10 ml

Per 1 piece

Cook 15 min Difficulty NORMAL 63 kcal

#Temaki #Hand-rolled Kimbap #Japanese Food #Sushi #Sushi Roll #Easy Cooking #Home Party #Finger Food #Kimbap #Japanese Cuisine

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Ingredients

Main ingredients

Wasabi 5 g
Radish Sprouts (Fresh) 5 g
Gold Flying Fish Roe 20 g
Imitation Crab Meat 5 g
Pickled Radish 5 g
Fresh Cucumber 5 g
Konjac Rice 15 g
Germinated Brown Rice 15 g
Extra Crispy Nori for Maki Sushi (Double Roasted) 3 g

Seasonings/Sauce

Liquid Allulose 5 ml
Salt 1 1/3 tsp
Apple Vinegar 10 ml

Nutrition summary

Carbohydrates 14.04 g 72%

Protein 4.33 g 22%

Fat 0.47 g 5%

Serving size 94g

Cooking steps

1

Season 100g of rice with vinegar, salt, and allulose.
2

Soak flying fish roe in water mixed with mirin, and soak radish sprouts in water.
3

Slice cucumber and pickled radish; shred imitation crab meat.
4

Spread 30g of rice halfway on the seaweed, add a little wasabi.
5

Place the prepared ingredients diagonally and roll it up.

Temaki

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