Recipe: Tasty Sushi Handrolls for a Feast

Sushi Handrolls for a Feast. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with. For a "make your own" spread, put the sushi rice in a large plate or bowl, put the ingredients on several plates or individual plates. From sushi hand rolls to fresh sashimi.

We break down the biggest misconceptions about Japanese food, from sushi to ramen. Sign up for the First We Feast Newsletter. Myth: All sushi is maki, nigiri, or handrolls. You can have Sushi Handrolls for a Feast using 19 ingredients and 15 steps. Here is how you cook that.

Ingredients of Sushi Handrolls for a Feast

1. You need of For the sushi rice:.
2. You need 700 grams of Plain cooked rice.
3. Prepare 40 ml of 100% rice vinegar.
4. You need 1 tbsp of Sugar.
5. It's 1 tsp of Salt.
6. It's of The ingredients to roll:.
7. Prepare 1 of as much (to taste) Sashimi filets.
8. You need 1 can of worth Canned tuna mixed with mayonnaise.
9. You need 1/2 of pack Radish sprouts.
10. It's 1/2 of Cucumber.
11. It's 1 of Takuan - Yellow pickled daikon.
12. You need 1 of Umeboshi.
13. It's 5 of Shiso leaves.
14. It's 3 of Tamagoyaki.
15. Prepare 10 medium of Shrimp.
16. Prepare 1 of Avocado.
17. You need 1 of pack Natto (fermented soy beans).
18. You need 1 of pack Chopped grilled sea eel (anago).
19. Prepare 1 of Nori (dried seaweed sheet).

Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings! "How do you make sushi?" Hand roll sushi is a very popular sushi dish in Japanese home cooking. You need Sushi Rice and sheets of roasted seaweed (sushi nori), but the rest of the ingredients can be just about anything imaginable. Tuna salad and cucumber were used as fillings for this recipe.

Sushi Handrolls for a Feast step by step

1. Get the ingredients ready..
2. Boil the shrimp. Peel, de-vein and then massage them with some katakuriko and salt (not listed). Rinse and pat dry..
3. Bring some water to a boil in a pan and add the shrimp. Boil until shrimp start to float. Drain them off into a colander. Then, simply leave them to cook all the way through with the residual heat before letting them cool down..
4. Make the tamagoyaki. Beat 3 eggs with 1 teaspoon sugar, 1/2 teaspoon salt and 1 teaspoon dashi soy sauce (not listed in the ingredients)..
5. Oil a square tamagoyaki pan and pour in the beaten egg. Mix as if you are making scrambled eggs to incorporate air and make it light. Cook on both sides..
6. Slice the tamagoyaki into long thin slices. Line it up with the boiled shrimp and sliced avocado..
7. Here are some radish sprouts, thinly cut strips of cucumber, takuan pickles, umeboshi mashed into a paste, and shiso leaves cut into half..
8. Here is sashimi and some tuna-mayonnaise. Drain the canned tuna and mix with mayonnaise (not listed in the ingredients)..
9. Here's some natto and chopped sea eel (anago)..
10. Make the sushi rice. Cook the rice so that it's on the firm side..
11. Combine the vinegar, sugar and salt and mix together well..
12. Put the rice in the biggest bowl you have in the house. Add the vinegar mix and fold it in. Do it in front of a fan!.
13. Fold the nori seaweed into quarters, and toast it lightly over a gas flame..
14. Then just roll up any ingredients you like and enjoy. Dip in soy sauce to taste..
15. This is a shrimp and radish sprout roll my hubby made. I like umeboshi and shiso leaf rolls!.

Yesterday I covered the different types of sushi, and one of these was the temaki, or hand roll. This cone-shaped wrap of With the end of the sheet tucked under the cone, lay it flat on a plate for a few minutes, and the moisture from the rice will cause it to self-seal. Temaki sushi literally translates to hand ("te") rolled ("maki") sushi. As seafood can be expensive-especially with sashimi-grade raw fish and caviar-for a budget-friendly option consider throwing a temaki sushi potluck party and ask guests to bring their favorite. Even sushi itself comes in a wide variety, with maki, nigiri and uramaki being the most commonly known.