Ingredients:
Sugar, modified starch, acidity regulator (E330, E270), dextrin, stabilizer calcium carbonate (E170(i)), vegetable oil (palm oil), lactose, starch, gelling agent: sodium alginate (E401), synthetic flavoring, sweetener: sorbitol (E420(i)), coloring agent (natural caramel, vegetables, gardenia flower, squid extract, rice yeast) red), corn syrup, thickener (E1204, E415, E410, E417, E414), calcium lactate stabilizer (E327), emulsifier (E471, E472(e), E473), calcium sulfate stabilizer (E471, E472(e), E473) E516), humectant glycerol, gelatin, yoghurt concentrate, tetrasodium diphosphate (E450(iii)) foaming agent, milk protein, glucose. Ingredients may contain milk, ink and gelatin.
User manual:
Wash your hands thoroughly before doing, prepare a glass of water and start working.. Do not use mineral water with high calcium concentration. Open the bag and take out all the contents. The bag will become the "sushi shop sheet". Start creating sushi on it.
1.Make rice: Pour water up to the inner line of the tray. Add the rice ingredients (blue) and mix well until they stick together. Be careful not to get shot out.
2. Make eggs: Pour water until the horizontal line of the mold has the letter うず/spiral written on it. Add the egg ingredients (yellow) in, mix well and make the surface even. Wait 3 minutes, it will harden.
3.Make tuna: Pour water until the horizontal line of the mold is written 波線/ripple line. Add tuna ingredients (red), stir well and smooth the surface. Wait 3 minutes, it will harden.
4. Making seaweed: Use your hand to pull the black candy to the size of the path above the “sushi shop sheet”.
5.Make salmon roe: Pour water up to the horizontal line of the tray
- Add ingredients for salmon roe A (blue) and stir until dissolved. Similar Pour water up to the horizontal line of the tray
- Add ingredients for salmon roe B (orange) and stir until dissolved. Use a dropper to suck the solution of B into the tray containing solution A, leave it 3 cm away from A's solution and slowly drip down to form salmon agar particles.
6.Finish the sushi!
Combine the products made above, forming many different types of sushi.
Rice balls: Take a look at “sushi shop sheets”, about 6 balls can be made.
Eggs: Cut the eggs in half, turn them upside down and place them on top of the rice. Finished egg sushi.
Tuna: Cut the tuna in half, turn it upside down and arrange on top of the rice. Finished tuna sushi.
Salmon roe: Wrap seaweed around rice, use a spoon to scoop salmon roe and arrange it on top.
Let's make soy sauce together: Use a dropper to suck about half of the water, put it in tray 1. Pour in the soy sauce ingredients (brown) and stir well.
Storage Instructions: Store in a cool, dry place away from direct sunlight.
When the candy is sticky, let it cool down a bit. When hard, heat by hand;
The white powder on the surface of the candy is starch, so it does not affect the quality;
At high temperatures, the oily part of the fondant can melt and when it freezes, it will turn white.
The small stick that comes with is used to roll to shape candy. Be careful not to poke the stick in your eyes and throat. Do not chew sticks or break sticks.
After work, eat right away
Kracie Foods Co.,Ltd
Office Address: 3-20-20 Kaigan, Minato-ku, Tokyo, Japan
Factory 1: 137-2 Azanashino, Fukuchiyama-shi, Kyoto, Japan
Factory 2: 6-20-1 Kajiwara, Takatsuki-shi, Osaka, Japan
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