Gluten-free, low fat, and no preservatives. MSC certified and made from 100% Alaska pollack.
Supporting your diets, allergy-free living, and healthy growth
Bringing more time with your family over a nutritious meal
Addressing a sustainable global environment
By eating Sea delica, we would like our customers to feel 1. environment-conscious with the use of MSC certified ingredients, 2. health-conscious with gluten-free food, and 3. relief that everyone improves family’s nourishing life.
Fully cooked and ready to use, Sea delica comes in stick style. Use as-is or shred it for variety of reciepes.
Stick type imitation crabmeat. 16.6g per piece. 30 pieces per pack.
INGREDIENTS:
Fish Meat(100% Pollack),Water, Egg White, Sugar, Salt, Fish Extract, Seasoning Oil, Modified Starch, Trehalose, Seasoning(Amino Acid), PH adjuster, Natural Corotenoid Pigment.
Allegy Information: Contains Pollock, Tilapia, Coconut, Anchovy, Shrimp, Crab, Lobster, Soybean, Egg.
Stick type Sea delica is really suited for Sushi& Rolls, and also enjoyed shareded for Salad and many more recipes.
1. Cut rolled egg, salmon, and avocado into 3.3" long pieces and set aside.
2. On Makisu (Sushi rolling mat), place a sheet of cling wrap (slightly larger than Makisu). Then, on a cling wrap, place a sheet of Nori and cover the Nori area with Sushi rice evenly but not too thick. Then, sprinkle Tobiko/Masago evenly to cover the Sushi rice and flip the whole thing inside out.
3. On the Nori side facing you, evenly place Step 1 ingredients and Sea delica sticks at the bottom half of the Nori sheet. Then, gently roll it up until where the rice part meets the other rice part. 4. As you roll up, carefully roll back the cling wrap where overalaps. Then, continue to finish rolling it up.
5. Once you roll it up, gently form into a rolling shape..
6. Cut through the Sushi roll into one-bite sizes with wet knife. Remove the cling wrap to serve.
1. Cut Sea Delica sticks to diagonal chunks. Set aside.
2. Cut onion into small chunks, soak them in the water. Set aside.
3. Cut yellow bell pepper into small chunks, and cut cucumber into round slices. Set aside.
4. Cut lime in half, squeeze one for the sauce dressing, and cut the other half into quarter-rounds. Set aside.
5. Put the sauce dressing ingredients (A) into a bowl and mix well, then add Step 1 to 3 ingredients into the bowl and mix together.
6. Put Step 5 in a serving dish and decorate it with lime slices and chervil to serve.
1. Shred 4 Sea delica sticks and keep one stick for decorations. Set aside.
2. Cut green onions into small chopped pieces.
3. Beat eggs in a bowl and mix shreded Sea delica sticks and chopped green onions.
4. Mix starcy sauce ingredients (B) into a pot and simmer until it thickens.
5. Heat a frying pan and coat the pan with cooking oil.
6. Put Step 3 ingredients into the pan and stir them quickly until it becomes a soft omelet.
7. Put the omelet in a serving dish, pour over the starchy sauce and decorate with a Sea delica stick to serve.
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