• California Healthy Handrolls
• Milan Style Prawn Salad
• Fuji Apple Fish
• Nonya Style Pineapple Prawns
• Japanese Yakitoro (Tuna)
• Italian Vinaigrette Salad
• Shark's Fin soup with Bamboo Fungus and Crabmeat
• Chinese Style Chicken Tortillas

Ingredients:

Half piece - Seaweed
20 g - Bamboo Shoots
5 g - Mayonnaise
5 g - Sesame Seeds & Peanut Powder
30 g - Unagi (Eel)
20 g - Honeydew
1 g - Red Ebiko

Marinade:

Not Applicable

Sauce:

Not Applicable

Method :

1. Toast the seaweed until the seaweed is a bit cripy. (Not too cripy)
2. Wash the bamboo shoots, boil until it's cooked, then soak in ice water for 5 minutes. Drain the water.
3. Roast the unagi for 2 minutes.
4. Cut the honeydew as the same length as the bamboo shoots.
5. Dry your hands first before handling the seaweed.
6. Place the bamboo shoots on top of the seaweed., squeeze some mayonnaise on top. Then sprinkle some sesame seeds and peanut powder. Place the honeydew and unagi on top.
7. Roll the seaweed like an ice-cream cone and sprinkle some ebiko on top.