Remove cooked rice and place into hangiri. Mix Awasezu
into rice. Use a hand fan (or improvise) and wave rapidly over
steaming rice to cool it down, then add mix evenly over rice.
(please see "sushi meshi" for more detail with
illustarations)
Pre-prepared awasezu (vinegar mix) may be used.
How to make:
Cut daikon in to 5 cm sticks.
Wash kaiware daikon (raddish sprouts) and cut off stems.
Slightly mix an egg without foaming, add a pinch of salt. Add
sugar or dashi to taste.
Heat oil in skillet or square rolled egg making pan. Add half
the egg, as it cooks, roll gently from front to back to form a
rolled egg. When roll is completed , add more oil to pan and pull
rolled egg towards you. Repeat this process with the other half
of the egg. (please see "rolled flavored egg")
Remove eggs from pan. Cut cooled eggs into 5 cm pieces.
Cut yaki anago into pieces of 1.5 cm width and 5 cm length.
Insert a toothpick under dark vein of shrimps and remove vein.
Boil, then remove shells.
Wash then dry shiso leaves.
Cut cucumber into quarters, then into strips about 10 cm long.
Remove pits from umeboshi. Mash to a paste with a knife.
Cut yakinori in to 4 pieces. See glossary if using regular
nori.
Decoratively place prepared fillings on a large plate.
Form temakizushi by placing sushi rice on nori.
Put 1. or more of the ingredients on the rice. Use a litle wasabi
(Japanese horseradish) for the seafood.
Wrap the nori around rice and other ingredients. Before
eating, dip in soy sauce and wasabi.
Maki sushi is difficult to form neatly if too much rice is
used at one time. Try a variety of filling combinations
人気のお菓子・パンレシピ