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Sushi Handrolls For A Feast Recipe

Sushi Handrolls for a Feast Recipe
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Prepare the ingredients before making Sushi Handrolls for a Feast in your home. Then, follow these steps below to serve Sushi Handrolls for a Feast for your family or friends.

Ingredients: Sushi Handrolls for a Feast

  • For the sushi rice:
  • 700 grams Plain cooked rice
  • 40 ml 100% rice vinegar
  • 1 tbsp Sugar
  • 1 tsp Salt
  • The ingredients to roll:
  • 1 as much (to taste) Sashimi filets
  • 1 can worth Canned tuna mixed with mayonnaise
  • 1/2 pack Radish sprouts
  • 1/2 Cucumber
  • 1 Takuan - Yellow pickled daikon
  • 1 Umeboshi
  • 5 Shiso leaves
  • 3 Tamagoyaki
  • 10 medium Shrimp
  • 1 Avocado
  • 1 pack Natto (fermented soy beans)
  • 1 pack Chopped grilled sea eel (anago)
  • 1 Nori (dried seaweed sheet)

How to Make Sushi Handrolls for a Feast

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Sushi Handrolls for a Feast in your home by yourself.

    Step 1
  • Get the ingredients ready.
  • Step 2
  • Boil the shrimp. Peel, de-vein and then massage them with some katakuriko and salt (not listed). Rinse and pat dry.
  • Step 3
  • Bring some water to a boil in a pan and add the shrimp. Boil until shrimp start to float. Drain them off into a colander. Then, simply leave them to cook all the way through with the residual heat before letting them cool down.
  • Step 4
  • Make the tamagoyaki. Beat 3 eggs with 1 teaspoon sugar, 1/2 teaspoon salt and 1 teaspoon dashi soy sauce (not listed in the ingredients).
  • Step 5
  • Oil a square tamagoyaki pan and pour in the beaten egg. Mix as if you are making scrambled eggs to incorporate air and make it light. Cook on both sides.
  • Step 6
  • Slice the tamagoyaki into long thin slices. Line it up with the boiled shrimp and sliced avocado.
  • Step 7
  • Here are some radish sprouts, thinly cut strips of cucumber, takuan pickles, umeboshi mashed into a paste, and shiso leaves cut into half.
  • Step 8
  • Here is sashimi and some tuna-mayonnaise. Drain the canned tuna and mix with mayonnaise (not listed in the ingredients).
  • Step 9
  • Here's some natto and chopped sea eel (anago).
  • Step 10
  • Make the sushi rice. Cook the rice so that it's on the firm side.
  • Step 11
  • Combine the vinegar, sugar and salt and mix together well.
  • Step 12
  • Put the rice in the biggest bowl you have in the house. Add the vinegar mix and fold it in. Do it in front of a fan!
  • Step 13
  • Fold the nori seaweed into quarters, and toast it lightly over a gas flame.
  • Step 14
  • Then just roll up any ingredients you like and enjoy. Dip in soy sauce to taste.
  • Step 15
  • This is a shrimp and radish sprout roll my hubby made. I like umeboshi and shiso leaf rolls!
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