Sushi Rolls (To Use as Ehoumaki). It covers ura maki rolls (inside out sushi rolls) and maki rolls (seaweed on the outside sushi roll). It also explains several methods of rolling these rolls like rolling towards or away from yourself and half a sheet compared to a full sheet of nori. simple easy to follow how to roll sushi rolls tutorial. Making delicious sushi rolls (Maki Sushi) at home is easy with just a few ingredients like tuna, cucumber, nori, and short-grain rice.
While it may seem like a lot of effort, rolling sushi is a snap if you have the right tools. Sushi comes in all shapes and sizes, but there's no denying that the roll is one of the most popular forms. You can make a roll with virtually any ingredient combination that you can think of. You can cook Sushi Rolls (To Use as Ehoumaki) using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Sushi Rolls (To Use as Ehoumaki)
- It’s 1 of bowl Hot cooked rice.
- It’s 80 grams of Beef.
- It’s 1 tbsp of ○Soy sauce.
- It’s 2 tsp of ○Sugar.
- Prepare 1/2 tbsp of ○Mirin.
- You need 1 of ○Grated garlic.
- You need 1 dash of ○Doubanjiang.
- You need 3 cm of Carrot.
- You need 2 of bunches Spinach.
- You need 1 of Egg.
- You need 1 of Sesame oil, salt, white sesame.
Besides the traditional maki roll with. Sushi rolls or hosomaki are basic but popular sushi in Japan. Tekkamaki uses raw tuna which has a pretty red color against white rice. Hosomaki are much easier to roll than thick sushi rolls, so they are perfect for practicing before you move on to sushi rolls like California Rolls and Dragon Rolls.
Sushi Rolls (To Use as Ehoumaki) step by step
- Cook the rice, Add sesame oil, salt, and sesame to taste, mix thoroughly, and let cool..
- Season the beef with ○. Make kinshi tamago with the egg. Cut the carrot into thin strips, cut the spinach into about 4cm length, cook each of them separately in sesame oil, sprinkle with salt and sesame, and transfer to plates. Saute the beef in sauce..
- Cover a sushi mat with plastic wrap, lay nori seaweed on top, and evenly spread out half of the rice. Leave 1-2 cm of the left edge of the seaweed open..
- Lay the ingredients in the middle of the rice (there'll be 2 rolls, so divide the ingredients in half), and roll up. Let it sit for a while after rolling..
- Repeat Steps 3-4, and make the remaining roll..
Sushi rolls are all I ever want in a sushi restaurant, not that I ever go to sushi restaurants, but still. The best nori to use for sushi is a dark green shade. And please believe me: nori is extremely mild in flavor. Don't let the word "seaweed" freak you out. Before you begin rolling your sushi, you'll want to make sure that you've properly prepped your rice.