Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sushi handrolls for a feast. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Sushi Handrolls for a Feast is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Sushi Handrolls for a Feast is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sushi handrolls for a feast using 19 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Sushi Handrolls for a Feast:
- Prepare For the sushi rice:
- Prepare 700 grams Plain cooked rice
- Prepare 40 ml 100% rice vinegar
- Take 1 tbsp Sugar
- Get 1 tsp Salt
- Prepare The ingredients to roll:
- Get 1 as much (to taste) Sashimi filets
- Prepare 1 can worth Canned tuna mixed with mayonnaise
- Take 1/2 pack Radish sprouts
- Take 1/2 Cucumber
- Make ready 1 Takuan - Yellow pickled daikon
- Prepare 1 Umeboshi
- Prepare 5 Shiso leaves
- Get 3 Tamagoyaki
- Make ready 10 medium Shrimp
- Make ready 1 Avocado
- Get 1 pack Natto (fermented soy beans)
- Prepare 1 pack Chopped grilled sea eel (anago)
- Get 1 Nori (dried seaweed sheet)
Steps 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!
So that is going to wrap this up for this exceptional food sushi handrolls for a feast recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
