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Hand Rolled Sushi Recipes
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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 :
- Soak Japanese rice.
- Meanwhile, soak shiitake mushrooms
in warm water for 30 minutes then drain, reserving 70 ml of soaking
water.
- Trim off stems and discard; cut
caps into thin strips.
- Place in a pan with sugar, mirin,
2 tablespoons soy sauce and reserved soaking water; cook for 10
minutes.
- Slice tuna into 5 x 1 cm (2 x 1/2
in) thin pieces.
- Peel, de-vein and lightly boil
prawns.
- Drain and slice horizontally in
half.
- Peel, stone and thinly slice
avocado.
- Boil rice and divide between 4
individual serving bowls with lids on to keep rice warm.
- On a large serving plate, arrange
all prepared ingredients and place it in centre of table.
- 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.
- At table, take one sheet in your
palm, put in a little boiled rice spreading it with a spatula or
fork.
- Wrap any ingredients in it, dip in
soy sauce and eat.
Serves 4
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