INGREDIENTS:
Cooked rice (water, rice), vegan alternative to salmon 12% (water, trehalose*, modified tapioca starch, humectant (D-sorbitol), gelling agent (konjac powder, carrageenan, carob bean gum), salt, canola oil, flaxseed oil, acidity regulator (potassium chloride), colours (red iron oxide, paprika extract, calcium carbonate)), Goma wakame salad 10% (seaweed, corn syrup, black fungus, thickener (agar-agar), water, sesame oil, sugar, sesame, vinegar, salt, chili pepper, colouring agents (riboflavin, chlorophyllin), bulking agent (sorbitol)), Green asparagus 4%, rice vinegar (spirit vinegar with a rice flavour, salt), sugar, trehalose, white sesame seeds, sriracha (chili, sugar, water, salt, garlic, flavour enhancer (monosodium glutamate), thickener (xanthan gum), acidity regulator (acetic acid, citric acid), preservative (potassium sorbate)), salt, roasted seaweed (yakinori), black sesame seeds, sunflower oil.
Cooking instruction:
Microwave
- Poke 1-2 vents in the wrapper.
- Heat for 1 min 20 sec (1000W).
In warm water
- Add water at a temperature of 60-70 °C to a bowl.
- Add the frozen sushi package to the bowl and put a lid on the bowl. Leave for about 30 minutes.
In a steam convection oven
- Heat the convection oven to 60-70 °C.
- Place frozen sushi package in the oven and heat for 20 to 30 minutes.
- After thawing, let it sit for about 10 minutes before consuming.
- Open the package and take the sushi roll out.
- You can now top the sushi roll.
- Ready to serve!
In a steam convection oven
- Heat the convection oven to 60-70 °C.
- Place frozen sushi packages in the oven and heat for 20 to 30 minutes.
- After thawing, let it sit for about 10 minutes before consuming.
- Open the package and take the sushi roll out.
- You can now top the sushi roll.
- Ready to serve!
Storage advice: Store in freezer (-18°C).
Do not refreeze after thawing.
Cooking time may differ based on the product temperature and type of microwave.
Consume the product immediately after thawing.
