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Fish-free Hand Rolled Sushi

Apr. 21, Mon. 2014

Rika's TOKYO CUISINE

Fish-free Hand Rolled Sushi

Sakana nashi Temaki Sushi

  • sushi

Difficulty

Ingredients (Serves 4)

for the seasoned rice:
720 ml sushi rice or short-grain rice
800 ml water
one 5-cm piece dried kombu kelp
4 tbsp sushi vinegar
4 tbsp rice vinegar
1 tsp salt

for the soboro chicken:
300g ground chicken
1 tbsp grated ginger
2 tbsp sugar
2 tbsp sake
2 tbsp soy sauce
2 tbsp mirin

for the rolled omelet:
3 eggs
1 tbsp sugar
3 pinches salt
1 tbsp water
vegetable oil

for the avocado filling:
1 avocado
juice from 1/2 lemon
1 tsp yuzu-kosho (or salt)

for the vegetable fillings:
1 cucumber
3 myoga ginger buds
10 shiso leaves
1 head of Belgian endive (chicory)
3 sprigs of fresh dill

8 nori sheets (cut each into 4 square pieces)
1 head of Boston leaf lettuce
soy sauce and wasabi, to taste

Directions

  1. 1. Add the water and kombu kelp to the washed rice and cook in a rice cooker.
  2. 2. To make chicken soboro, place the ground chicken, grated ginger, sugar, sake, soy sauce and mirin into a pan, and gently mix, and bring it to a boil.
  3. 3. Simmer over medium heat for 7–8 minutes, then break up the ground chicken into small pieces. Once the liquid has reduced, remove from the heat.
  4. 4. To make the omelet, mix together the beaten egg, salt, sugar, and water.
  1. 5. Lightly oil a nonstick frying pan. Add one ladle of the egg mixture and swirl around to spread thinly, then roll up starting from the near edge.
  2. 6. Move the rolled up omelet to the near side of the frying pan, and repeat the above step about three times until the egg mixture is gone. Cut the finished omelet into bite-sized pieces.
  3. 7. To make the avocado filling, peel the avocado and remove the pit, mash it with a fork. Then mix in the lemon juice and yuzu-kosho (or salt).
  4. 8. Cut the cucumber, myoga ginger buds, and Belgian endive (Chicory) into thin stripes. Cut the shiso leaves in half, and pull the dill sprigs apart into small pieces.
  1. 9. Add the sushi vinegar, rice vinegar, and salt to the rice once it's finished cooking, then mix in with a cutting motion.
  2. 10. Arrange the sushi rice as well as all of the fillings, nori, and lettuce on plates.
  3. 11. At the table, enjoy making your own hand-rolled sushi. Spread about a tablespoon of sushi rice on a piece of nori or a lettuce leaf, add any fillings that you like, and roll. Lightly dip in soy sauce, with or without wasabi, to taste.