Hand Rolled Sushi Recipe

Hand Rolled Sushi Recipes

Ingredients :

700 g


21/2 tablespoons

1 tablespoon

2 tablespoons

225 g

115 g






Japanese rice

dried shiitake mushrooms



soy sauce, plus extra for dipping

fresh tuna

smoked salmon

raw king prawns


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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