Sushi Handrolls for a Feast

Name: Sushi Handrolls for a Feast
Cuisine: American
Ingredients: 700 grams Plain cooked rice; 40 ml 100% rice vinegar; 1 tbsp Sugar; 1 tsp Salt; 1 as much (to taste) Sashimi filets; 1 can worth Canned tuna mixed with mayonnaise; 1/2 pack Radish sprouts; 1/2 Cucumber; 1 Takuan - Yellow pickled daikon; 1 Umeboshi; 5 Shiso leaves; 3 Tamagoyaki; 10 medium Shrimp; 1 Avocado; 1 pack Natto (fermented soy beans); 1 pack Chopped grilled sea eel (anago); 1 Nori (dried seaweed sheet)

cookpad.japan @cookpad_jp

We had a party at home with temakizushi because the next day was a holiday.
The tamagoyaki is made my mother's way.
The ume-shiso roll is my father's recipe!

Use whatever fillings you like. You could use fish sausage, pork sautéed in yakiniku sauce, and so on - anything would be tasty. Recipe by Shodai hako

We had a party at home with temakizushi because the next day was a holiday.
The tamagoyaki is made my mother's way.
The ume-shiso roll is my father's recipe!

Use whatever fillings you like. You could use fish sausage, pork sautéed in yakiniku sauce, and so on - anything would be tasty. Recipe by Shodai hako

cookpad.japan @cookpad_jp

We had a party at home with temakizushi because the next day was a holiday.
The tamagoyaki is made my mother's way.
The ume-shiso roll is my father's recipe!

Use whatever fillings you like. You could use fish sausage, pork sautéed in yakiniku sauce, and so on - anything would be tasty. Recipe by Shodai hako

We had a party at home with temakizushi because the next day was a holiday.
The tamagoyaki is made my mother's way.
The ume-shiso roll is my father's recipe!

Use whatever fillings you like. You could use fish sausage, pork sautéed in yakiniku sauce, and so on - anything would be tasty. Recipe by Shodai hako

Saved

Ingredients

For the sushi rice:
700 gramsPlain cooked rice
40 ml100% rice vinegar
1 tbspSugar
1 tspSalt
The ingredients to roll:
1as much (to taste) Sashimi filets
1 canworth Canned tuna mixed with mayonnaise
1/2pack Radish sprouts
1/2Cucumber
1Takuan - Yellow pickled daikon
1Umeboshi
5Shiso leaves
3Tamagoyaki
10 mediumShrimp
1Avocado
1pack Natto (fermented soy beans)
1pack Chopped grilled sea eel (anago)
1Nori (dried seaweed sheet)

Saved

Steps

1

Get the ingredients ready.
2

Boil the shrimp. Peel, de-vein and then massage them with some katakuriko and salt (not listed). Rinse and pat dry.
3

Bring some water to a boil in a pan and add the shrimp. Boil until shrimp start to float. Drain them off into a colander. Then, simply leave them to cook all the way through with the residual heat before letting them cool down.
4

Make the tamagoyaki. Beat 3 eggs with 1 teaspoon sugar, 1/2 teaspoon salt and 1 teaspoon dashi soy sauce (not listed in the ingredients).
5

Oil a square tamagoyaki pan and pour in the beaten egg. Mix as if you are making scrambled eggs to incorporate air and make it light. Cook on both sides.
6

Slice the tamagoyaki into long thin slices. Line it up with the boiled shrimp and sliced avocado.
7

Here are some radish sprouts, thinly cut strips of cucumber, takuan pickles, umeboshi mashed into a paste, and shiso leaves cut into half.
8

Here is sashimi and some tuna-mayonnaise. Drain the canned tuna and mix with mayonnaise (not listed in the ingredients).
9

Here's some natto and chopped sea eel (anago).
10

Make the sushi rice. Cook the rice so that it's on the firm side.
11

Combine the vinegar, sugar and salt and mix together well.
12

Put the rice in the biggest bowl you have in the house. Add the vinegar mix and fold it in. Do it in front of a fan!
13

Fold the nori seaweed into quarters, and toast it lightly over a gas flame.
14

Then just roll up any ingredients you like and enjoy. Dip in soy sauce to taste.
15

This is a shrimp and radish sprout roll my hubby made. I like umeboshi and shiso leaf rolls!