temaki sushi
Ingredients: roasted white sesame seeds, ginger, sugar, salt, rice vinegar · 30 min cook time · 315kcal · ~₩39,100
Ingredients
2tbsp roasted white sesame seeds, 1little ginger, 0.5tbsp sugar, 1tsp salt, 40ml rice vinegar, 2개 eggs, 2tsp sugar, 1bit salt, 4개 shrimps, 100g chu-toro (medium fatty tuna), 100g kampachi (greater amberjack), 100g fatty salmon, 1개 anago (conger eel), 2개 scallops, 1개 cuttlefish, 1개 newly harvested onion, 1개 radish sprouts, 0.5개 cucumber, 50g takuan (pickled daikon radish), 50g nagaimo (Japanese mountain yam), 10개 shiso leaves (beefsteak leaves), 1개 looseleaf lettuce, 1개 toasted nori (toasted layer seaweed), 1개 gari (sushi ginger), 1개 mayonnaise, 1개 wasabi (grated Japanese horseradish), 1개 soy sauce
Instructions
1. Slice the ginger thinly. Chop the sliced ginger into fine pieces. Squeeze the roasted white sesame seeds to increase the flavor.
2. Add rice vinegar, sugar, and salt. Mix well. The fresh steamed rice is cooked with the kombu kelp. Remove the kombu kelp when you add the fine ginger pieces. Add the roasted white sesame seeds and the blended rice vinegar. Lightly toss all the ingredients to coat with the blended vinegar. That is it for the sushi rice.
3. Crack the two eggs into a bowl. Add sugar and salt. And beat the eggs well. Coat a frying pan with vegetable oil. Check if the surface is hot enough and add a half of the egg mixture. Spread the egg mixture over the surface. Start rolling the egg when it is half done. Place the rolled egg on the bottom side of the pan. Coat the surface with oil again and add a quarter of the egg mixture. Spread the egg on the surface and roll it again, making the second layer. Coat the surface with oil and add the rest of the egg. Repeat the same procedure and this becomes the third layer of tamagoyaki. Chop off the edge of tamagoyaki. Cut it into rectangles and that's it for tamagoyaki.
4. Stick a skewer at the back of the shrimp and remove the shrimp's sand vein. Stick the bamboo skewer into the body of the shrimp, making it straight. Add salt. Place the shrimps with the bamboo skewer in boiling water. Boil two or three minutes. The color of the shrimps turns to red. Remove the skewer from the shrimp. Peel the shell and remove the tail. Slice the shrimp in half, and that's it for shrimps.
5. Chop the chu-toro (medium fatty tuna) into a half-inch pieces. Chop the kampachi (greater amberjack) into a half-inch pieces. Chop the fatty salmon into a half-inch pieces. Chop the cuttlefish into a half-inch pieces. Make a horizontal cut in the scallop. Open it up and cut vertically in half. Chop the anago (conger eel) into three pieces. Cut it into half-inch pieces. Slice the newly harvested onion thinly. Remove the root part of the radish sprouts. Slice the cucumber thinly and diagonally and cut it into thin strips. Slice the takuan (pickled daikon radish) thinly. Cut it into quarter-inch strips. Peel the nagaimo (Japanese mountain yam). Slice it thinly and chop into quarter-inch strips. Chop off the stem of shiso leaves. Tear looseleaf lettuce into palm-sized pieces. Tear toasted nori after making a crease in the middle, making a quarter-sized sheet.
6. Place a bit of sushi rice on a sheet of toasted nori. Put a shiso leave, chu-toro, scallop, and radish sprouts. Add a bit of wasabi and roll the toasted nori. Dip the top of temaki sushi to soy sauce and taste it. Salmon is great with onion and mayonnaise. You can also wrap the fillings with looseleaf lettuce.
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