Beruflich Dokumente
Kultur Dokumente
Rolled Sushi
Makes 5 sushi rolls
Serves 4-5
This lends itself to much variety and personal taste. Read through the
recipe and decide which types of rolled sushi you would like to make,
then choose a few types to try this time.
Sushi rice:
2 cups raw rice (cook in 2 cups of water)
2 tbsp rice vinegar
2 tbsp sugar
¼ tsp salt
¼ tsp konbu dashi
Cook the rice. Mix vinegar, sugar, and salt. While lightly stirring and
fluffing the rice, sprinkle on the vinegar mixture. Keep stirring and
sprinkling until all is used. The rice grains should each be shiny and
not clumped together.
IMPORTANT NOTE:
Thoroughly mix eggs, salt, and sugar. Pour a little bit into an oiled hot
heavy-bottomed frying pan. When it is set, roll up carefully. Add
another very thin layer of egg to the pan and lift your little omelet roll
to attach it to the new layer of egg. Roll it up carefully. Continue
adding more egg, one thin layer at a time, then roll it up, until all the
egg is used. Shape the egg into a rectangular shape. Slice into
1/4ths, lengthwise. Set aside.
• Raw Tuna – Cut tuna into a long thing strip. Place on the rice.
Add a thin line of wasabi beside the tuna before rolling.
Combinations:
1. Kampyo, shiitake, egg, cucumber
2. Tuna, lettuce
3. Cucumber
4. Fried shrimp with lettuce
5. Fried chicken breast with lettuce
6. Natto
7. Boiled shrimp
8. Raw tuna
When all the rolls are made, slice them with a damp knife. First cut off
the ends, then slice each roll into 8 tidy pieces. Clean and dampen the
knife as needed, so the rice doesn’t stick to it. Lay the sushi
attractively on a platter.