Jumat, 25 Oktober 2013

Sushi Roll

Ingredients : 
- 150 gr japanese white rice (koshihikari)
- 4 sheets nori (Japan seaweed)
- 5 drops rice vinegar
- 3 tbs water
- 2 tbs white sugar
- 1 tsp salt
- 4 pcs sausage
- 2 chicken eggs, omelette, cut into small strips
- 1/2 cucumber, peeled, cut into small strip
- 1/2 carrot, peeled, cut into small strips

How to make :
- Boiled carrots until cooked, make an omelette. fried sausage, chill it
Steamed rice until cooked. Mixed sugar, vinegar and salt that has been dissolved in water. Add into steamed rice earlier. Taste the sweet and sour salty, set aside.
Take 1 sheet of nori on top of rice arranged approximately as thick as 1/2 cm. Don't cover up the rest of nori. Left the bottom side so that when nori rolled, rice can cling well.
Set eggs, sausage, cucumber and carrot on the edge of the rice then start rolling slowly while compacted. If you have a bamboo mat, you can use it so it can be easily rolled. But if you don't just cover with plastic under the nori.
Cut each roll into 4 to 6 slices using a wet, sharp knife. 

Copyright © Behind The Kitchen. All Rights Reserved.
Distributed by Blogger Templates