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



  1. Beat the eggs in a bowl and add the S&B Japanese Seasoning and Soup Mix and water. Mix well.
  2. Heat the egg pan over medium heat and heat the vegetable oil.
  3. Pour a quarter of the amount of ① into the pan, and when it is semi-cooked, roll it to make a core.
  4. 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】

  1. Mix the ingredients of 【A】 well and add the mixture to the rice, making vinegared rice.
  2. 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.
  3. 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.
  4. Place a seaweed sheet sideways over the rice, then place 【2】 as the core, and roll.
  5. 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.