Kids' Favorite Salad Roll

Name: Kids' Favorite Salad Roll
Yield: 4 servings
Cuisine: American
Ingredients: 700 grams White steamed rice; 4 sheets Toasted nori seaweed; 20 ml Water; 1 small quantity ☆ Kombu based dashi stock; 4 tbsp ☆ Sugar; 4 tbsp ☆ Vinegar; 1 can Canned tuna (small); 1 Cucumber; 1 packet Imitation crab sticks; 2 ★ Eggs; 2 tbsp ★ Sugar; 1 small quantity ★ Milk; 1 Mayonnaise; 1 Iceberg lettuce (optional)

cookpad.japan @cookpad_jp

I used to make sushi at my job, and I modified this salad roll recipe to suit my tastes ☆

The sushi will end up greasy if you don't drain the oil from the tuna well. For 4 rolls. Recipe by Chasama

I used to make sushi at my job, and I modified this salad roll recipe to suit my tastes ☆

The sushi will end up greasy if you don't drain the oil from the tuna well. For 4 rolls. Recipe by Chasama

cookpad.japan @cookpad_jp

I used to make sushi at my job, and I modified this salad roll recipe to suit my tastes ☆

The sushi will end up greasy if you don't drain the oil from the tuna well. For 4 rolls. Recipe by Chasama

I used to make sushi at my job, and I modified this salad roll recipe to suit my tastes ☆

The sushi will end up greasy if you don't drain the oil from the tuna well. For 4 rolls. Recipe by Chasama

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Ingredients

4 servings

700 gramsWhite steamed rice
4sheets Toasted nori seaweed
20 mlWater
1 smallquantity ☆ Kombu based dashi stock
4 tbsp☆ Sugar
4 tbsp☆ Vinegar
1 canCanned tuna (small)
1Cucumber
1packet Imitation crab sticks
2★ Eggs
2 tbsp★ Sugar
1 smallquantity ★ Milk
1Mayonnaise
1Iceberg lettuce (optional)

Saved

Steps

1

Lightly boil the water, mix in all the ingredients, remove from heat and let it sit for a while. Leave the kombu in the liquid.
2

Drain the oil from the canned tuna using paper towel.
3

Cut the cucumber into the number of the rolls you are making. The length should be about the same as the width of the seaweed. It tasted better with the seeds removed.
4

Mix the ingredients marked with and make a rolled omelette. Cut into the number of rolls as well (you can cut it after it cools )
5

If you're adding lettuce, wash the leaves, pat dry with a paper towel and shred them.
6

Mix the dashi vinegar mixture from Step 1 into the cooked rice little by little with a slicing motion.
7

Roll the sushi using a bamboo sushi rolling mat. If you don't have a mat, you can substitute it with paper towels.
8

Place the seaweed on the mat. Spread the sushi rice up to 2/3 from your side evenly. Use about 200 g of sushi rice per roll.
9

In the middle of the sushi rice, lay the lettuce, tuna, mayonnaise, cucumber, crab sticks and omelet in a parallel line.
10

When everything is in place, roll from your side to the end. Try not to let the ingredients fall out.
11

Roll the sushi once more neatly to neaten the shape.
12

If you don't need to slice them, they are ready.
13

If you need to slice them, wait until the seaweed softens. Cut the roll with a knife, wiping it with a wet kitchen towel or a paper towel after each slice.