Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sushi handrolls for a feast. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sushi Handrolls for a Feast is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Sushi Handrolls for a Feast is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sushi handrolls for a feast using 19 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Sushi Handrolls for a Feast:
- Prepare For the sushi rice:
- Prepare 700 grams Plain cooked rice
- Take 40 ml 100% rice vinegar
- Get 1 tbsp Sugar
- Take 1 tsp Salt
- Take The ingredients to roll:
- Make ready 1 as much (to taste) Sashimi filets
- Make ready 1 can worth Canned tuna mixed with mayonnaise
- Prepare 1/2 pack Radish sprouts
- Get 1/2 Cucumber
- Prepare 1 Takuan - Yellow pickled daikon
- Make ready 1 Umeboshi
- Make ready 5 Shiso leaves
- Get 3 Tamagoyaki
- Take 10 medium Shrimp
- Make ready 1 Avocado
- Get 1 pack Natto (fermented soy beans)
- Make ready 1 pack Chopped grilled sea eel (anago)
- Take 1 Nori (dried seaweed sheet)
Instructions to make Sushi Handrolls for a Feast:
- Get the ingredients ready.
- Boil the shrimp. Peel, de-vein and then massage them with some katakuriko and salt (not listed). Rinse and pat dry.
- 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.
- 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).
- 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.
- Slice the tamagoyaki into long thin slices. Line it up with the boiled shrimp and sliced avocado.
- Here are some radish sprouts, thinly cut strips of cucumber, takuan pickles, umeboshi mashed into a paste, and shiso leaves cut into half.
- Here is sashimi and some tuna-mayonnaise. Drain the canned tuna and mix with mayonnaise (not listed in the ingredients).
- Here's some natto and chopped sea eel (anago).
- Make the sushi rice. Cook the rice so that it's on the firm side.
- Combine the vinegar, sugar and salt and mix together well.
- 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!
- Fold the nori seaweed into quarters, and toast it lightly over a gas flame.
- Then just roll up any ingredients you like and enjoy. Dip in soy sauce to taste.
- This is a shrimp and radish sprout roll my hubby made. I like umeboshi and shiso leaf rolls!
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