Hand Rolled Sushi
Rolling each sushi ball by hand can be annoying. These are easy to eat and easy to make. They're great for parties, and since they look so brilliant, everyone will love them.
I wrote down everything you need to know about making these. Recipe by Yumi mama
Hand Rolled Sushi
Rolling each sushi ball by hand can be annoying. These are easy to eat and easy to make. They're great for parties, and since they look so brilliant, everyone will love them.
I wrote down everything you need to know about making these. Recipe by Yumi mama
Cooking Instructions
- 1
Cut the toasted nori into quarters. Place some sushi rice on the nori and roll it up using a sushi mat. Since the rice doesn't contain any other ingredients at this point, they should be a bit narrower than your usual sushi rolls.
- 2
After rolling, let it sit for about 10 minutes. Doing this will make them easier to cut.
- 3
Cut the sushi from Step 2 into bite-sized pieces. Have a tall glass of water on hand to dip the knife in while cutting. This will help them cut smoothly.
- 4
Next, put on your favorite toppings If you put 2 or 3 colorful toppings onto 1 piece, they will turn out colorful and cute.
- 5
Here are some ideas for toppings: natto & green onion; shredded omelet & natto; sweet shrimp & salmon roe; tuna brined in soy sauce & cucumber; scallops & shiso leaves.
- 6
Albacore tuna & perilla leaves; salmon roe & shredded egg; thin omelet, shiso leaves & pickled ginger.
- 7
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