Khuôn Làm Cơm Cuộn 2 Trong 1

DIY Cooking Tool Rice Roller Mould 2 in 1 Sushi Roll Maker Making Kit Mold Features: 100% Brand new and high quality Color: White Material: Food Grade ABS+PP Size: 29 *6 *7cm Makes perfectly round, restaurant-quality sushi at home Enjoy a homemade healthy snack and impress your friends with your sushi making skills! Breeze through the process quickly and easily and make sushi in minutes! Makes perfectly round, restaurant-quality sushi at home Includes sushi tube, plunger, and end cap Easy to use; add ingredients and plunge rice onto nori shee Perfect sushi is no longer an expensive restaurant food. Professional, round sushi can now be created in your own kitchen with your own choice of fillings. With just three easy steps, you can make roll after roll. With easy-to-follow instructions, it creates perfectly formed sushi quickly and reliably with no guesswork and no trial and error. Using your own choice of imaginative fillings will make you a sushi expert and have your guests coming back for more. Instructions 1.Open your Sushi tool and lightly oil the inside .Wet your hands to help handle the rice better.Make sure the plunger rod is sitting in the screw thread position.Pack 1/2 cup of Sushi rice mixture into one of Sushi rice mixture into one half of the Sushi tool and repeat with another 1/2 cup into the other half and again make sure the plunger rod is in the screw thread position. 2. Lift out the plunger rod and lay it in the center of one half of the rice.Press firmly down making sure that the end plate is in position at the screw threat end.Repeat for the other half.This will provide a neat,straight groove.Lay your ingredient into the grooves. 3.Replace the plunger into the threat end in the screw channel with the end plate against the end of the thread. 4.Gently close the two halves together, starting at 45 degree angle. 5. Clip the latches shut. Fit the end cap by lining up the marks and make sure it is secure by twisting to lock into place. 6. Hold the sushi tool in one hand and turn the plunger knob until the mark on the rod is reached (approx. 5 full turns). This will compress the rice mixture to the right consistency. 7. Twist the end cap to unlock and remove the cap. On a bench or tabletop, place a nori sheet glossy side face down with the longest edge closest to you. Take the sushi tool in one hand. Push the plunger right through. Position the newly formed rice roll on to the nori sheet. 8. Roll up the nori sheet. Wet the norisheet at the joining end with a little water to ensure that the overlap sticks. 9. To allow the nori sheet to soften, leave for 15 minutes before slicing. Moisten the blade of a sharp knife with water. Slice through. Wipe the blade of the knife clean after each cut. Usingthe cutting former will make the individual sushi evenly shaped and professional in