Recipe Seafood Ehomaki (Lucky Fat Sushi Rolls) : Delicious and Easy For You To Try

Recipe Seafood Ehomaki (Lucky Fat Sushi Rolls) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Seafood Ehomaki (Lucky Fat Sushi Rolls). You are currently reading Recipe Seafood Ehomaki (Lucky Fat Sushi Rolls) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 1 Cooked white rice 4 to 5 rice cooker cups (1320 to 1650 grams cooked, using 720 ml to 900 ml uncooked raw rice)
2. 10 cm Kombu
3. 2 tbsp Sake
4. 3 to 5 tablespoons ○ Sugar
5. 1 tsp ○ Salt
6. 1 dash over 100 ml ○ Vinegar
7. 5 to 7 sheets, nori seaweed
8. 200 grams Sashimi grade tuna
9. 120 grams Salmon (smoked or sashimi grade)
10. 150 grams Squid (sashimi grade)
11. 5/8 Cucumber
12. 50 grams Shredded egg crepes (or Japanese atsuyaki thick omlette or dashimaki rolled omlette)

Preparation steps:

1. I use a handy fat sushi roll mold that I bought at a 100 yen shop, but you can also use a sushi mat. After rinsing the rice, I strain it and let it sit for 30 minutes. Then, I make small cuts on both sides of the konbu, add it to the rice together with sake, and then cook the rice. Next, I mix in the seasoned rice vinegar and cool off the rice with a hand-held fan. Finally, I put a damp cloth over the rice.

   

2. The next step is to gather the filling ingredients. Shredded egg crepes, cucumbers, squid, salmon (either cheap smoked salmon or sashimi), and fresh, sashimi grade tuna. This will complete your color palatte of yellow, green, white, orange and red. Aside from the shredded egg crepe, all the ingredients should be cut lengthwise. For adults, use squid or salmon, together with a touch of wasabi.

   

3. Wet the inner surface of the mold each time with water. Fill the mold with sushi rice, lay a 1/2 sheet of sushi nori in the center, arrange the fillers inside the nori, taking care to balance the colors, and seal the nori around fillers. Fill the rest of the mold with sushi rice and press the cover on.

   

4. Drop the contents onto a sheet of sushi nori and roll to create an instant futomaki fat sushi roll! Even after making 5 rolls, a small bowl of sushi rice is left over. You can use that to make a mini Tekkadon (sushi rice topped with thin-sliced raw tuna sashimi) or Nattodon (sushi rice topped with fermented soy beans).

   

5. Cut them to serve. If you want to use less rice, just add more ingredients, if you please.

   

6. Since my eldest son loves any kind of sashimi tuna, I fill these with plenty of tuna.

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