Ingredients (1roll)
| Rice (cooked) | 250 g |
|---|---|
| 【A】 Vinegar | 2 Tbsp |
| Sugar | 1 Tbsp |
| Salt | 1/2 tsp |
| Salmon (sashimi grade) | As needed |
| 【B】 Cream cheese | As needed |
| Cucumber | As needed |
| Avocado | As needed |
| Roasted seaweed | 1/2 leaf |
| S&B Wasabi Paste |
As needed |
| Soy sauce | As needed |
| 【Tamagoyaki】 Egg | 4 |
| S&B Japanese Seasoning and Soup Mix (Oden No Moto) | 1/5 sachet (4 g) |
| Water | 100ml |
| Vegetable oil | As needed |
Directions
【Tamagoyaki】
- Beat the eggs in a bowl and add the S&B Japanese Seasoning and Soup Mix and water. Mix well.
- Heat the egg pan over medium heat and heat the vegetable oil.
- Pour a quarter of the amount of ① into the pan, and when it is semi-cooked, roll it to make a core.
- Spread vegetable oil in the empty part of the pan and pour in the rest of ① in 3 or 4 additions, rolling the core as the eggs cook.
【Sushi Rolls】
- Mix the ingredients of 【A】 well and add the mixture to the rice, making vinegared rice.
- Cut the salmon into 4 to 5 cm-thick pieces. Cut the ingredients of 【B】 and 【Tamagoyaki】 into strips, which will make up the core of the roll.
- Spread out the sushi rolling mat, put plastic wrap over it, and place the salmon pieces in a straight line across the middle of the sushi rolling mat. Spread some vinegared rice over the salmon, covering an area equal to one seaweed sheet.
- Place a seaweed sheet sideways over the rice, then place 【2】 as the core, and roll.
- Remove the sushi rolling mat and plastic wrap. Cut the sushi roll for serving. Serve with wasabi and soy sauce.
