Sushi Rolls with UMAMI TOPPING
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 |
S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
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 |
100 ml |
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 in the serving size. Serve with S&B UMAMI TOPPING Crunchy Garlic with Chili oil on the sushi roll pieces.