Teriyaki Pork Sushi Rolls
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
Teriyaki Pork Sushi Rolls
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
Cooking Instructions
- 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".
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