INGREDIENTS
10
farm raised
5 pieces
asparagus
1
avocado
5 sticks
kani kama
1
lemon
1 bunch
green onions
1 package
bamboo skewers
256 g
flour
1
egg
1 package
panko
1 small
coconut flakes
1 large
cast iron skillet
1 serving
fryer oil
1 serving
shichimi togarashi
1 serving
sharp knife
256 g
seasoned sushi rice
5 sheets
half-cut of nori
1 serving
garlic mayo
1 serving
paper towels
1 serving
cutting board
1 serving
tongs
1 serving
makisu