Hand-rolled sushi
recipe
Ingredients (Serves 4)
- Sushi rice (2 cups)
[Sushi Rice] Kombu (1 piece, 5 cm square)
- [Sushi Rice] Sake (15cc)
[Sushi Rice] Apple Vinegar (50cc)
- [Sushi Rice] Sugar (20g)
[Sushi Rice] Salt (5g)
- [Other] Roasted seaweed (8 full sheets)
- [Ingredient A]
Tuna (sashimi 100g), perilla leaves (4 pieces), red perilla (a little)
- [Ingredients B]
Salmon (100g), Sunny lettuce (2 leaves), Lemon slice (a little, about 1 slice)
- [Ingredient C]
Sweet shrimp (12 pieces), finely chopped green onions (a small amount), yuzu peel (a small amount)
- [Ingredients D]
Thick omelet (80g), cucumber (1/2 piece), spicy cod roe (40g)
- [Ingredient E]
Ikura (40g), Ika Somen (80g), Kaiware Na (1/2 pack)
How to make it
1
Make sushi rice.
Wash the rice and add sake.
Use less water than usual and place kombu on top while cooking.
In a small pot, combine Apple Vinegar, sugar, and salt, and gently warm to dissolve.
Transfer the cooked rice to a bowl and drizzle sushi vinegar over it.
Mix using a rice paddle in a cutting motion, and cool it by fanning with a hand fan.
2Prepare the ingredients.
Cut the tuna, salmon, eggs, and cucumber into thin strips of about 6 cm.
Cut the other ingredients into easy-to-eat sizes.
3to wind, to roll, to wrap
Cut one sheet of nori in half.
Spread the vinegared rice thinly on the seaweed.
Place your favorite ingredients on it and roll it into a cone shape from the front.
4to eat
Dip in soy sauce to your liking before eating.