Salad Sushi Rolls - Great for Festive Occasions

Name: How to cook Salad Sushi Rolls - Great for Festive Occasions - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Salad Sushi Rolls - Great for Festive Occasions

This is my mom's recipe! Both my husband and I hate shiitake mushrooms in generic sushi rolls, so we often eat salad rolls instead. Even me, being the klutz that I am, can easily make this using ingredients I have on hand!

Ingredient

Food ration :

4 servings

bowls Plain cooked rice

100 ml

◆Sugar

50 ml

◆Grain vinegar

1 tbsp

◆Mirin

1 tsp

◆Salt

1 dash

◆ Umami seasoning

Cucumber

Crabsticks

1 can

- 80 grams ☆Canned tuna

3 tbsp

☆Mayonnaise

★Eggs

2 tsp

★Sugar

1 dash

★ Umami seasoning

sheets Toasted nori seaweed

1 dash

Vinegar (for the nori seaweed)

Cooking instructions

* Step 1

Mix up the ◆ and ☆ ingredients separately. Slice a cucumber vertically into fourths. Mix the ★ ingredients and make an atsuyaki tamago (a thick omelet; I make it by stacking several thin omelets together).

* Step 2

Add the combined ◆ ingredients to freshly cooked rice cooked with a little less water than normal, cut it with a rice spatula, and let cool.

* Step 3

Lay nori seaweed on top of a sushi mat, spread rice over the seaweed, leaving 3-4 cm of the top empty. Lay the ingredients a little lower to the middle, wet the rice-less nori with vinegar and press down on the ingredients as you roll.

* Step 4

Tip: In Step 3, pile up a little extra rice in 4 corners of the nori seaweed sheet. If you do this rolled up sushi roll with be evenly thick all the way to the ends, and less likely to rip!