Finger-shaped pieces of black pork
One serving of light pork
One tablespoon of low-fat mayonnaise
One teaspoon of soy sauce or Shoyu
Two tablespoons of plain low-fat yogurt
Six slices of smoked turkey breast
Six slices of defatted turkey breast
Six slices of defatted ham
Six slices of braised duck breast
Half a pound of diced chicken
Half a red bell pepper, cut into strips
Half a yellow bell pepper, cut into strips
Two tablespoons of diced pineapple
Half a cucumber, cut into strips
Half a beetroot, sliced
Diced parsley to taste
Four or five crab stick slices
Wakame seaweed leaves
Finger-shaped pieces of black pork
One serving of light pork
One tablespoon of low-fat mayonnaise
One teaspoon of soy sauce or Shoyu
Two tablespoons of plain low-fat yogurt
Six slices of smoked turkey breast
Six slices of defatted turkey breast
Six slices of defatted ham
Six slices of braised duck breast
Half a pound of diced chicken
Half a red bell pepper, cut into strips
Half a yellow bell pepper, cut into strips
Two tablespoons of diced pineapple
Half a cucumber, cut into strips
Half a beetroot, sliced
Diced parsley to taste
Four or five crab stick slices
Wakame seaweed leaves
Cover the two types of pork with the prepared sauce made with low-fat mayonnaise, soy sauce, and yogurt
Then, select and interleave the frozen items to your liking and place between the layers, red bell pepper, yellow bell pepper, pineapple, cucumber, beetroot, parsley, and crab stick
All must be cut with Oriental precision
The next step is to roll them in a bamboo sushi mat
Gently remove from the mat without letting them unravel and wrap them in wakame seaweed leaves
Cut into small sticks 5 cm long, arrange on a platter, and serve.
