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Sushi Roll Ingredients: 3 cups Sushi Rice 3 tbsp Rice Vinegar (Japanese) 3 tbsp Sugar 2 tbsp Salt Japanese Soya Sauce 1 pack Seaweed If you like Wasabi 1 Sushi Mat
Filling: Tuna Roll: 1 tuna can, 1 tbsp of mayonnaise, 1 cucumber sliced lengthways 1/3 cucumber.
Calfolnia Roll: 9 seafood sticks, 1 tbsp of mayonnaise, 1/3 lengthwise of cucumber or lettuce.
Egg Roll: 2 eggs, 1 tbsp of sugar, 1 tsp of soya sauce, 1 cucumber sliced lengthways, 1/3 cucumber.
Method: 1 Wash the rice 4 times, put into the rice cooker and add 3 cups of water. Cook the rice.
2 Pour the cooked rice into a big cooking bowl. Add 3 tbsp of rice vinegar, 3 tbsp of sugar, and 2 tsps of salt and blend together. Leave to cool.
3
Put ½ on a sheet of seaweed on the sushi
mat. Put the rice lightly on it (About 1/5 of seaweed) This is the start for all the fillings below 4 Tuna Roll Filling: Mix 1 tuna can and the mayonnaise. Remove the cucumber seed with a spoon and slice it lengthwise as shown.
5 Add tuna mayonnaise and cut cucumber on top of the rice
6 Next roll it up slowly with your hands
7 Seafood Stick Filling: Put 3 seafood sticks on the prepared mat add the mayonnaise and some cucumber. Roll up as before. 8 Egg Roll Filling: Mix 2 eggs with sugar and soya sauce. Fry for 1 minute. Slice it, diagonally and place on the prepared mat, add the cucumber. Roll up as before. 9 Each filling can make 2 or 3 rolls and after rolled up can be cut for easy eating. When you eat you can dip in soya sauce or you can use Wasabi sauce. |
Webmaster replies I like the diagrams you drew, it helps with the understanding of the preparation.
This is probably a recipe that you would find difficulty in getting some of the ingredients say 5 years ago, not now though.
Contact us if you want to tell us what you think of this recipe. |
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