How to Make Japanese Hand Rolled Sushi Asian Cooking Recipe Cuisine

Japan Hand Rolled Sushi

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

3 eggs

3 tsp sugar

2 tbsp soy sauce (preferably Japanese)

1 tsp vegetable oil

4 green onions

1 ripe avoocado

1/2 cucumber

1/2 tsp lemon juice freshly squeezed

5 ounces tofu

1/2 cup bean sprouts

8 large sheets seasoned, roasted seaweed

1 batch sushi rice

wasabi

mayonnaise, japanese

Directions:

ONE BATCH OF SUSHI RICE:
Soak and drain 1 3/4 cup sushi rice repeatedly in cold  water until water runs clear. Drain in a colander for 1 hours. Bring rice and 2 cups plus 2 tbsp water to a boil over high heat.
Reduce heat to very low and add 1/3 cup cold water. After 5 more minutes, remove from heat, let sit for 10 minutes. Transfer to a bowl, fluff with a wooden spoon and let cool. Bring 1/4 cup rice vinegar to a boil with salt and 3 tbsp sugar. Gradually add to lukewarm rice. salt to taste.

SUSHI:

Mix eggs, sugar and 1 tbsp of the soy sauce. Brush a nonstick pan with oil; pour in egg mixture. Cover and cook on lowest possible heat for 5 minutes until set. Flip over in pan, turn off heat and let cool.

Rinse green onions, trim wilted parts and cut lengthwise into quarters; soak in ice water until serving time. Halve avocado, remove put, scoop out flesh and slice into 1/2-inch by 2-inch sticks; brush with lemon juice. Peel cucumber, halve lengthwise and remove seeds. Slice tofu and omelet the same size as the avocado; mix with remaining soy sauce.

Halve seaweed sheets. Place ingredients on table plus the sushi rice. Supply each guest with small saucers of water.

Lay a seaweed sheet with shiny side down. Using a wet spoon, spread the left half with a thin layer of rice. Spread on wasabi or mayonnaise and top with a few strips or avocado, cucumber and/or omelet and other ingredients. Roll seaweed around the filling tightly into a little cone and use a dab of water to press together.

Serve with soy sauce.

*You can make it so the guests make their own sushi and choose which ingredients they want inside the sushi.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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