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Roll Your Own Sushi

Chef.Morimoto's picture
Ingredients
  Rice grain 1⁄2 Cup (8 tbs)
  Rice vinegar 5 Tablespoon
  Sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried shiitake mushrooms 6 , soaked in water for 30 minutes and cut into julienne strips
  Sugar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Mirin 1 Tablespoon
  Tuna sashimi 4 Ounce, sliced 1/4 by 2 inch (100 Gram)
  Sea bream sashimi 4 Ounce, sliced 1/4 by 2 inch (100 Gram)
  Sole sashimi 4 Ounce, sliced 1/4 by 2 inch (100 Gram)
  Squid sashimi 4 Ounce, sliced 1/4 by 2 inch (100 Gram)
  Salmon sashimi 4 Ounce, sliced (100 Gram)
  Salmon roe/Smoked salmon 4 Ounce (100 Gram)
  Eggs 4
  Avocado 1 , sliced
  Ham 4 Ounce (100 Gram)
  Cucumber 1 , cut into strips
  Seaweed sheets 10 , quartered
  Wasabi paste 1 Tablespoon (Japanese Horseradish)
Directions

MAKING
1) Cook the short-grain rice.
2) In a saucepan, add the seasoning ingredients for sushi rice stir and heat the vineger until the sugar has dissolved.
3) Add the seasoning to the hot steamed rice, blend well and place in a nice bowl.
4) In a saucepan with the sugar, soy sauce, and mirin add the sliced mushrooms and simmer until all the liquid disappears.

FINALIZING
5) Arrange the assorted fillings on a large serving platter, decoratively and place on the dining table, along with the bowl of rice, nori seaweed sheets, soy sauce, and wasabi paste.

SERVING
6) Diner has to make a sushi roll for self by taking a sheet of nori seaweed and spreading a small amount of rice in the center.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Evaporated
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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