California Roll-Style Sushi Rolls For Cherry-blossom Viewing

Name: California Roll-Style Sushi Rolls For Cherry-blossom Viewing
Yield: 2 servings
Cuisine: American
Ingredients: 700 grams Rice; 2 tbsp Sushinoko (or sushi vinegar); 4 Crab kamaboko; 1 Egg; 1 Cucumber (cut into 4 pieces); 4 Nori seaweed (whole sheet); 1 White sesame seeds; 1 Mayonnaise

cookpad.japan @cookpad_jp

This is a dish that is easy to make.

If you wet the blade, you'll be able to cut the slice pieces a lot easier. Recipe by yuurrk

This is a dish that is easy to make.

If you wet the blade, you'll be able to cut the slice pieces a lot easier. Recipe by yuurrk

cookpad.japan @cookpad_jp

This is a dish that is easy to make.

If you wet the blade, you'll be able to cut the slice pieces a lot easier. Recipe by yuurrk

This is a dish that is easy to make.

If you wet the blade, you'll be able to cut the slice pieces a lot easier. Recipe by yuurrk

Saved

Ingredients

2 servings

700 gramsRice
2 tbspSushinoko (or sushi vinegar)
4Crab kamaboko
1Egg
1Cucumber (cut into 4 pieces)
4Nori seaweed (whole sheet)
1White sesame seeds
1Mayonnaise

Saved

Steps

1

Sprinkle sushinoko into hot rice and prepare the sushi rice.
2

Make an omelette so that you can cut it into long strips.
3

Place the nori seaweed on top of the bamboo sushi mat. Spread out the sushi rice from Step 1 so that it covers the whole nori seaweed sheet. Sprinkle white sesame seeds on top and then cover with cling film.
4

Turn the whole thing over with the cling film in place, so that the rice is on the bottom and nori seaweed on top. Put cucumber, kamaboko and egg omelette in the middle, and add mayonnaise.
5

Start rolling from the end, making sure the filling doesn't come out, while peeling away the cling film.
6

Cut the sushi roll into smaller pieces, wetting the blade after every cut. Finished.