Hand-rolled sushi
Ingredients (Serves 4)
- Vinegared rice...rice
2 cups
- kelp
1 x 5cm square
- Liquor
15cc
- Sushi vinegar
(50cc Apple Vinegar, 20g sugar, 5g salt)
- Roasted seaweed
Full size 8 sheets
- A Tuna (Sashimi)
100g, 4 green shiso leaves, a little red pickle
- B Salmon (sashimi)
100g, 2 sunny lettuce leaves, 1 lemon slice (cut into chrysanthemum shapes)
- C Sweet shrimp (sashimi)
12 fish, a little thin green onion (finely chopped), a little yuzu peel
- D
80g thick omelet, 1/2 cucumber, 40g mentaiko (net weight)
- E
Salmon roe 40g, squid somen (sashimi) 80g, 1/2 pack of radish sprouts
How to make it
1Wash the rice and put it in a rice cooker, add sake and a little less water than the recommended amount, place kelp on top and cook.
Put the sushi vinegar ingredients in a small saucepan and heat until the sugar and salt dissolve.
Transfer the cooked rice into a large bowl, sprinkle with sushi vinegar, mix well with a rice scoop in a chopping motion, and fan to cool.
2Cut the tuna, salmon, thick omelet, and cucumber into thin strips about 6cm long.
3Use 1/2 sheet of roasted seaweed per sushi roll.
Spread vinegared rice on roasted seaweed, top with ingredients in combinations A to E, and hand-roll each one.
Serve with soy sauce (not included in the recipe).