Rolled Sushi with Squid, Ume Plum and Shiso Leaves

Name: Rolled Sushi with Squid, Ume Plum and Shiso Leaves
Yield: 3 servings
Cuisine: American
Ingredients: 3 slice Nori seaweed; 230 grams ○cooked white rice; 2 tbsp ○sushi vineger; 100 grams squid sashimi ( squid somen ); 1 tbsp Japanese apricot paste; 6 slice Shiso leaves

cookpad.japan @cookpad_jp

A kind of rolled sushi you can find in a local supermarket.
I love this combination.
Easy to make at home.

You can wrap in the ingredients to cut out step 1with the rest of the ingredients.
Leave about 3cm of empty space, where you don't put use rice in step 3. Recipe by Shampoo hat

A kind of rolled sushi you can find in a local supermarket.
I love this combination.
Easy to make at home.

You can wrap in the ingredients to cut out step 1with the rest of the ingredients.
Leave about 3cm of empty space, where you don't put use rice in step 3. Recipe by Shampoo hat

cookpad.japan @cookpad_jp

A kind of rolled sushi you can find in a local supermarket.
I love this combination.
Easy to make at home.

You can wrap in the ingredients to cut out step 1with the rest of the ingredients.
Leave about 3cm of empty space, where you don't put use rice in step 3. Recipe by Shampoo hat

A kind of rolled sushi you can find in a local supermarket.
I love this combination.
Easy to make at home.

You can wrap in the ingredients to cut out step 1with the rest of the ingredients.
Leave about 3cm of empty space, where you don't put use rice in step 3. Recipe by Shampoo hat

Saved

Ingredients

3 servings

3 sliceNori seaweed
230 grams○cooked white rice
2 tbsp○sushi vineger
100 gramssquid sashimi ( squid somen )
1 tbspJapanese apricot paste
6 sliceShiso leaves

Saved

Steps

1

Mix all ○ ingredients and make a sushi vinegar. Cut 1/4 of the dried seaweed sheet off. ( This is to make to roll a middle size roll)
2

I used the squid somen which you can buy in the supermarket. Cut the squid into a size like in the picture if you are using a different shape squid.
3

Spreed some rice thinly on the dried seaweed sheet and spreed some Japanese apricot paste on the rice and then place the shiso leaf and squid on it and roll it. Cut the roll in 8 pieces.