 Thin Rolled Sushi (Two Varieties)
| |||||||
|
cucumber eggs |
20g 20g |
80g 80g |
|||||
|
crab meat beefsteak plant sheets nori for sushi |
20g 1 leave 1 large |
80g 4 leaves 4 large |
|||||
| Seasoning | Serve 1 | Serves 4 |
vinegar sugar salt |
10g 4g 0.5g |
40g (2 2/3 tablespoons) 16g (slightly less than 2 tablespoons) 2g (2/5 teaspoon) | ||
|---|---|---|---|---|---|---|---|
|
sugar oil |
1g 1g |
4g (slightly more than 1 teaspoon) 4g (1 teaspoon) |
|||||
|
Lemon juice Japanese horse radish |
|
|
| 1 | Combine the vinegar, sugar and salt. Sprinkle the vinegar mixture on the steamed rice and mix while hot using a wooden spatula. Fan the rice while mixing to allow cooling. Set aside. |
|---|---|
| 2 | Cut the cucumber into thin sticks. Add sugar to the eggs and make a thin omelet. Cut into thin strips. |
| 3 | Separate crab meat and sprinkle with lemon juice. Shred the beefsteak leaves. |
| 4 | Cut each sheet of nori in half. Place half a sheet of nori on a makisu (rattan screen for rolling) and spread rice over it. Place cucumber and egg on four sheets with rice and roll. Place the crab and beefsteak leaves on the others and roll. Makes four rolls with cucumber and egg, and four with crab and beefsteak leaves. Cut crosswise into bite-size pieces. |
If you wish to the lastest recipes go to NTT Gourmet Page!
mail toinfo@tec-tsuji.com