Teriyaki Pork Sushi Rolls

Name: Teriyaki Pork Sushi Rolls
Yield: 4 servings
Cuisine: American
Ingredients: 540 ml Sushi rice; 4 sheets Toasted nori seaweed; 12 stick Imitation crab sticks; 150 grams Spinach; 150 grams Pork belly sliced thinly; 2 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Mirin; 1/2 clove Garlic; 1 Mayonnaise; 1 Vegetable oil; 3 Eggs; 1 tsp Sake; 1 tsp Sugar; 1 pinch Salt

cookpad.japan @cookpad_jp

Sweet and spicy ingredients go well together with sushi rice, so I made it using teriyaki pork.

For each roll, I use 1/4 of the 3 bowls of rice to make 1. I use 1/2 clove of garlic as is when cooking the teriyaki pork, and remove it afterwards. I think it tastes great with lots of mayonnaise! For 4 rolls. Recipe by Raby

Sweet and spicy ingredients go well together with sushi rice, so I made it using teriyaki pork.

cookpad.japan @cookpad_jp

Sweet and spicy ingredients go well together with sushi rice, so I made it using teriyaki pork.

Saved

Ingredients

4 servings

540 mlSushi rice
4sheets Toasted nori seaweed
12 stickImitation crab sticks
150 gramsSpinach
Teriyaki Pork
150 gramsPork belly sliced thinly
2 tbspSoy sauce
1 tbspSugar
1 tbspMirin
1/2 cloveGarlic
1Mayonnaise
1Vegetable oil
Thick fried omelette
3Eggs
1 tspSake
1 tspSugar
1 pinchSalt

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Steps

1

Coat a pan with vegetable oil, heat, and saute the pork and garlic. Add soy sauce, sugar, and mirin, and saute until the broth evaporates.
2

Crack an egg into a bowl, add sake, sugar, and salt, and mix thoroughly. Make the thick fried omelette with the mixture, and cut into 1.5 cm sticks (long and thin).
3

Quickly blanch the spinach in salted hot water (not listed), drain in a sieve, rinse with cold water, and squeeze tightly.
4

Spread out a sheet of nori seaweed on a sushi mat, and spread out 1/4 of the sushi rice thinly and evenly on top. Leave about 4 cm of seaweed for the overlap.
5

Lay the egg, crab meat with a little space in between, and spinach at the front of the sushi roll. Squeeze a generous amount of mayonnaise in the space between the imitation crab and egg.
6

Add the teriyaki pork on top of the squeezed mayonnaise, and roll it up.
7

After rolling, wrap the roll in plastic wrap, and let sit for a while. I think it makes it more difficult for the roll to fall apart if you cut it through the plastic wrap.
8

I heard that this tastes great with mustard-mayonnaise as well. That sounds nice! This is a tip from COOKPAD user "Mifu74".