2. Materials used: rice, mango, shrimp, cucumber, sushi seaweed, salad dressing, mustard sesame sauce and sushi vinegar.
3. Remove the shrimp line in advance and wash it. Blanch it in hot water, take it out after the shrimp changes color, drain it and put it on a plate.
4. Cut the cucumber into strips with the width of sushi seaweed for later use.
5. Peel the mango, cut off the big meat on both sides, remove the core, and cut the mango meat into 1 to 2mm slices.
6, put on gloves, crush the shrimp, add salad dressing and mustard sesame sauce and mix well.
7. Add a spoonful of sushi vinegar to the cooked rice and scrape evenly. (Rice is a mixture of glutinous rice and rice, mixed according to the ratio of 1:4. )
8. Wrap a layer of plastic wrap on the sushi table.
9. Put a piece of sushi seaweed, pour in the mixed rice, and press the rice on every part of the seaweed. If you make a smaller sushi, put the rice thinner, and make a bigger sushi, put the rice thicker.
10, turn the sushi seaweed over, put the rice side down and the sushi seaweed side up. Add the shrimp and put a cucumber strip on it.
1 1, wrap the rice together with the sushi mat from one side, wrap the shrimp and cucumber to the joint, then put the sushi mat at the joint outside the sushi roll and continue to roll until the sushi roll is finished.
12. Don't open the rolled sushi in a hurry. Wrap the sushi mat and hold it tightly.
13. Take off the sushi mat, put in mango slices, continue to cover the sushi mat, hold it again, and completely stick the mango slices on the sushi roll.
14, then take off the sushi mat and cut it into small pieces with a knife. This mango and shrimp sushi roll is ready.