How to make sushi rolls
Author: Jeff Kang
Recipe type: Entree
Cuisine: Japanese
Serves: 3 ppl
- 4 cups of cooked rice
- 4 sheets of seaweed sheet
- 1 Tamagoyaki - Japanese omelet egg
- 2 Persian or Japanese cucumber
- 1 bag of crab stick
- 1 bag of Kanpyo - Japanese pickled seaweed
- 4 tbsp of rice vinegar
- 2 tbsp of sugar
- 1 tsp of salt
- 1 cup of water
- ½ cup of sushi vinegar
- 5 eggs
- 3 Tbsp of Mirin
- 1 tsp of sugar
- 1 tsp of salt
- Cook rice and prepare the ingredient while it’s cooking
- Prepare your choice of filling
- Once the rice is cooked, let it cool down to about 170F
- Mix rice with rice vinegar, sugar and salt
- Set aside the sushi rice for later use, do not let it cool down too far before making it.
- Wrap your bamboo mat with plastic wrap
- Take one seaweed sheet, shiny side down
- Prepare vinegar water for handling rice
- Dip hands in vinegar water, grab a handful of sushi rice (approx. 1 cup)
- Evenly spread the sushi rice across the seaweed sheet
- (optional) if you want to do rice side out, carefully flip the seaweed sheet with rice
- place your sushi roll filling at ⅓ toward you
- Roll the side closer to you to cover the filling, press it firm but gentle
- continue to roll to cover the whole sushi rolls
- Wipe your cutting knife with vinegar water
- Carefully cut them to the right size
Recipe by It's My Dish at https://itsmydish.com/how-to-make-sushi-rolls/
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