Gold recipe for making sushi rolls from Japan!
I ate all the sushi roll in the Delicatessen section at department stores basement in Tokyo.
Also, I went to sushi restaurants famous for its delicious Sushi Roll.
The finished recipe is this golden combination, and many people say, “It’s the same as the rolled sushi that mom had made for me!”
( 4 servings, or 2 rolls )
- Dried shiitake mushrooms
- 1 large
- (4 medium )
- Gourd shavings
- 20cm × 4
- Japanese honewort
- 1 bunch ( 50g )
- ( mitsuba )
- A dash of
- 1 ( 40g )
- each Sugar and soy sauce
- 1/2 tsp
- Salad oil
- suitable amount
- Freshly cooked rice
- 1.5 go ( 180 ml )
- Sushi vinegar
- 2 tbsp
- Sushi nori
- 2 full sheets
- Vinegared water
- Suitable amount
- ( water and vinegar in equal parts )
- Seasoning A
- Soup -
- 1 cup ( 200ml )
- from reconstituted Shiitake -
- Sugar -
- 2 tbsp
- Japanese Noodle soup base -
- ( 2x concentrate ) -
Sprinkle sushi vinegar on freshly cooked rice to make vinegar rice.
Reconstitute Shiitake and gourd shavings with water.
Cut the Shiitake and carrot into 1cm width sticks.
Put the Shiitake, carrot, and gourd shavings into a pot, add Seasoning A and heat. When it boils, switch to low heat for 10 min.
Boil the Japanese honewort in salted hot water for 30 sec. and pour cold water on it. Use a paper towel to absorb the water.
To the egg, add sugar and soy sauce and mix. Fry the egg in a thick layer and cut in 1cm width sticks.
Put the sushi nori on a bamboo sushi mat. Wet your fingers with vinegared water and spread a thin layer of sushi rice on the nori, leaving 2cm open at the top edge.
On the rice, place the shiitake, carrot, gourd shavings, thick egg layer, and Japanese honewort. (From the center to the top.)
While pressing down on the ingredients with your fingertips, roll the sushi rice from edge to edge. Roll and tighten so there is no slack.
When the nori becomes flexible， cut the roll into sushi pieces.