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BANANA Specialty Make (continued) q 13. Sunset×Crab Stick, Cucumber & Cream Cheese topped withstood Salmon & Avocado q 14. Banana×Crab Stick, Shrimp & Cucumber topped with Avocado q 15. Cruising×Spicy
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How to fill out specialty maki continued

01
Start by preparing the sushi rice. Cook the sushi rice according to package instructions and let it cool.
02
Prepare the filling ingredients. Choose your favorite ingredients such as cooked shrimp, avocado, cucumber, cream cheese, or smoked salmon. Slice them into thin strips.
03
Lay a sheet of nori seaweed on a bamboo sushi mat.
04
Wet your hands with water to prevent the rice from sticking. Take a handful of sushi rice and evenly spread it onto the nori seaweed, leaving about 1 inch of space at the top.
05
Place the filling ingredients in the center of the rice. Be creative and layer different ingredients to create unique flavor combinations.
06
Roll the sushi. Start from the bottom and tightly roll the nori seaweed and rice over the filling ingredients. Apply gentle pressure to ensure a tightly rolled specialty maki.
07
Use a sharp knife to slice the specialty maki into bite-sized pieces.
08
Serve the specialty maki with soy sauce, wasabi, and pickled ginger for dipping. Enjoy!

Who needs specialty maki continued?

01
Sushi lovers who enjoy trying different flavors and combinations.
02
People who want to impress guests with visually appealing and delicious sushi rolls.
03
Those who want to explore the art of sushi making and create their own unique creations.
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Specialty maki continued refers to a specific type of sushi roll that is typically made with unique ingredients or flavor combinations.
Specialty maki continued is not typically something that needs to be filed or reported.
There is no standard form or process for filling out specialty maki continued as it is usually related to a type of sushi roll.
The purpose of specialty maki continued is to offer customers a unique and creative sushi dining experience.
There is no specific information that needs to be reported on specialty maki continued.
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