My Family's Hand-Rolled Sushi with Just A Bit of Sashimi
Buying enough sushi for everybody is expensive. If you prepare lots of other ingredients other than the sashimi, your seafood-wary kids will have a blast, too, and everyone will end up happy and well-fed.
One time, I messed up my cooking, so we only had just a bit of ingredients left. What we did then was play a guessing game to make things fun -- one person would wrap up a secret sushi ingredient in a hand roll, and another person would eat it and try to guess what was in it. Recipe by Shomusan
My Family's Hand-Rolled Sushi with Just A Bit of Sashimi
Buying enough sushi for everybody is expensive. If you prepare lots of other ingredients other than the sashimi, your seafood-wary kids will have a blast, too, and everyone will end up happy and well-fed.
One time, I messed up my cooking, so we only had just a bit of ingredients left. What we did then was play a guessing game to make things fun -- one person would wrap up a secret sushi ingredient in a hand roll, and another person would eat it and try to guess what was in it. Recipe by Shomusan
Cooking Instructions
- 1
Pour the eggs, flavoured with whatever you like, into a rectangular frying pan and fold into thirds as it's cooking to make a Japanese-style omelette (called tamagoyaki). Slice the carrot and cucumber into very long and thin strips.
- 2
Heat up some sesame oil in a frying pan and cook the beef. Add the ☆ soy sauce and mirin for flavor, then add the chives and cook quickly.
- 3
Mix the natto with the included sauce. Cut the takuan into long thin strips. Rinse the radish sprouts and drain.
- 4
Place the ingredients onto a large dish. Make your choice of combinations and roll, roll, roll them up. Have some soy sauce, mayonnaise, and wasabi on stand-by!
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