Hand Rolled Sushi Recipe



Hand Rolled Sushi Recipes

Ingredients :

700 g

4-5

21/2 tablespoons

1 tablespoon

2 tablespoons

225 g

115 g

8

1

1/3

1

8

Japanese rice

dried shiitake mushrooms

sugar

mirin

soy sauce, plus extra for dipping

fresh tuna

smoked salmon

raw king prawns

avocado

cucumber, shredded

punnet cress

sheets nori (wafer thin dried seaweed)

Method :
  1. Soak Japanese rice.
  2. Meanwhile, soak shiitake mushrooms in warm water for 30 minutes then drain, reserving 70 ml of soaking water.
  3. Trim off stems and discard; cut caps into thin strips.
  4. Place in a pan with sugar, mirin, 2 tablespoons soy sauce and reserved soaking water; cook for 10 minutes.
  5. Slice tuna into 5 x 1 cm (2 x 1/2 in) thin pieces.
  6. Peel, de-vein and lightly boil prawns.
  7. Drain and slice horizontally in half.
  8. Peel, stone and thinly slice avocado.
  9. Boil rice and divide between 4 individual serving bowls with lids on to keep rice warm.
  10. On a large serving plate, arrange all prepared ingredients and place it in centre of table.
  11. Lightly grill both sides of nori sheets over low heat and cut each one into 4 squares sot hat each diner has 8 small sheets.
  12. At table, take one sheet in your palm, put in a little boiled rice spreading it with a spatula or fork.
  13. Wrap any ingredients in it, dip in soy sauce and eat.

Serves 4


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