Ingredients (For 1 roll each)
| [Sushi rice] |
|
|
Warm cooked rice |
500g |
|
[A] |
|
|
Vinegar |
50g |
|
Sugar |
15g |
|
Salt |
2.5g |
| [Japanese-style Fried Prawn Roll] |
|
|
Sushi rice |
Half amount |
|
Seaweed sheet |
3/4 leaf |
|
Japanese-style fried prawns |
2 |
|
Cucumber |
1/4 |
|
Celery |
20g |
|
Red bell pepper |
50g |
|
Avocado |
1/2 |
|
S&B UMAMI TOPPING Crunchy Garlic with Chili oil SPICY |
As needed |
| [Veggie Roll] |
|
|
Sushi rice |
Half amount |
|
Seaweed sheet |
3/4 leaf |
|
Cucumber |
50g |
|
Carrot |
40g |
|
Red cabbage |
20g |
|
Celery |
20g |
|
Avocado |
1/4 |
|
Roasted white sesame |
2-3 Tbsp |
|
S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
As needed |
Directions
- Make [sushi rice].
Mix together [A], dissolving the sugar and salt completely.
Mix [A] into warm cooked rice. Blend it well and allow it to cool.
- [Japanese-style Fried Prawn Roll]
Chop the tails off the fried prawns. Cut the cucumber lengthwise into four sticks. Cut the celery into thin sticks.
Sear the bell peppers on a grill and peel the skin off. Cut the bell peppers into thin strips.
Cut the avocado into thin slices and sprinkle lemon juice (not listed).
- Spread plastic wrap over the sushi rolling mat and place half the amount of [1] on it. Spread it sideways to the same size as the seaweed sheet.
Put a seaweed sheet on the rice and place the filling ingredients other than avocado on the seaweed sheet in a line, considering the color coordination, a little toward you from the center.
Lift the closer end of the mat and roll it tightly over the filling without rolling in the plastic wrap, to make a complete roll.
- Remove the plastic wrap and put avocado slices on top. Cut the roll into easy-to-eat size pieces. Garnish with S&B UMAMI TOPPING.
- [Veggie Roll]
Cut the cucumber and celery into thin sticks. Shred the carrot, rub in some salt (not listed), and squeeze out the water.
Shred the red cabbage and boil it briefly. Mix in some vinegar (not listed).
Cut the avocado into 1-cm dices and mix with lemon juice (not listed).
- Spread plastic wrap over the sushi rolling mat and place half the amount of [1] on it. Spread it sideways to the same size as the seaweed sheet.
Put a seaweed sheet on the rice and place the filling ingredients on the seaweed sheet in a line, considering the color coordination, a little toward you from the center.
Lift the closer end of the mat and roll it tightly over the filling without rolling in the plastic wrap, to make a complete roll.
- Remove the plastic wrap and coat the roll with white sesame. Cut the roll into easy-to-eat size pieces. Garnish with S&B UMAMI TOPPING.
