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cucumber cream cheese sticks black sesame seeds eggs sugar stock soy sauce sugar vinegar salt packets of bonito flakes soy sauce white rice water
Viewed: 102 - Published at: 8 years agoIngredients
- 1 Cucumber
- 30 to 40 grams Cream cheese
- 6 Crab sticks
- 1 to 2 leaves Lettuce leaves
- 1 tbsp Black sesame seeds
- 2 whole sheets Nori seaweed
- 2 Eggs
- 1 tbsp Sugar
- 40 ml Japanese dashi stock
- 1/2 tsp Soy sauce (usukuchi soy sauce if you have it)
- 2 and 1/2 tablespoons Sugar
- 2 tbsp Vinegar
- 1 tsp or less Salt (4 g)
- 2 small packets of bonito flakes (3 grams each)
- 2 tsp Soy sauce
- 270 ml Uncooked white rice
- 1 Water (as needed)
- 1 sheet (1 x 3 cm square) Kombu seaweed
Method
- Wash the rice at least 30 minutes before cooking and drain in a sieve.
- Add a little less water than usual to the rice cooker and add the konbu seaweed.
- Press start to cook the rice.
- Remove the konbu after the rice is cooked and leave to stand for 15 minutes.
- Put together the sushi vinegar ingredients in a heat proof dish and microwave for 20 seconds at 500 W to warm up.
- Stir the mixture with a spoon to dissolve the sugar and leave to cool.
- Transfer the cooked rice to a large bowl or wooden sushi tub.
- Pour in the sushi vinegar, incorporate with the rice and sprinkle on black sesame seeds.
- Stir the rice quickly in a cutting motion and cool down by using a fan at the same time.
- Prepare the fillings!
- While draining the rice in a sieve and cooking the rice you will need to prep the fillings.
- [Dashi-maki omelette] Combine the ingredients well and heat vegetable oil in a tamagoyaki pan.
- Divide the egg mixture into several portions and pour portion by portion into the frying pan to make an omelet.
- After frying, leave to cool.
- Slice into long strips about 1 cm wide.
- [Dried bonito flakes with soy sauce] Combine the ingredients.
- Slice the cucumber into thick strips and sprinkle with salt (not listed) to remove water.
- Squeeze out excess water.
- Cut the cream cheese into 8 mm wide sticks.
- Take out the crab sticks from packaging.
- Wash the lettuce and drain well.
- Tear into bite sizes.
- Let's roll the sushi!
- If using a bamboo sushi mat, place it in front of you with the outer side (green and flat) up.
- You don't want on the opposite side.
- Place the nori sheet with the shiny side down lengthwise onto the sushi mat.
- Spread half of the sushi rice from Step 3 (about 250 g) on the centre of the nori sheet.
- Leave a 2-3 cm border as a joint at the edge of the nori sheet away from you and about 1 cm border at the edge in front of you.
- Moisten your hands with the blend of vinegar and water (refer to the notes) and spread out the rice to an even thickness.
- Place the lettuce slightly below the centre of the rice and lay the cucumber, cream cheese, dried bonito flakes with soy sauce, omelet and crab sticks on top.
- Press the filling gently and lift up the edge of the mat in front of you and roll up at once to stick both sides of the rice together.
- Adjust the shape of the sushi roll by pressing gently and evenly over the mat.
- Pull the edge of the mat away from you and roll the sushi so both ends of the nori overlap together.
- Push back in any fillings that fall out of either end.
- Every time you slice a sushi roll, moisten the blade of your knife with tea towel moistened with some vinegar-water or regular water.
