Kumamoto Nankan Age Ginger Rice Sushi Rolls Recipe by cookpad.japan
Cooking Instructions 1 Pour hot water over the Nankan-age to remove excess oil on the surface. 2 Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors. 3 Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion. 4 Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly. 5 Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3. 6 Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll. 7 Neaten the roll by pressing it over the plastic wrap that you spread out under the roll. 1 Pour hot water over the Nankan-age to remove excess oil on the surface. 1 Pour hot water over the Nankan-age to remove excess oil on the surface. 2 Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors. 2 Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors. 3 Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion. 3 Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion. 4 Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly. 4 Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly. 5 Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3. 5 Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3. 6 Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll. 6 Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll. 7 Neaten the roll by pressing it over the plastic wrap that you spread out under the roll. 7 Neaten the roll by pressing it over the plastic wrap that you spread out under the roll. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese Shrimp & Fish Tempura Easy Chocolate Frosting Roasted Cauliflower Pasta Whipped Butternut Squash Gratin Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Japanese Shrimp & Fish Tempura Easy Chocolate Frosting Roasted Cauliflower Pasta Whipped Butternut Squash Gratin Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Melting Apples Ladybirds Pears in Red Wine . Rich Soy Milk and Egg Custard festive fall fruit candle holders Thai-style Lunch Box Simple Calabacitas Round and Cute Hatcho Miso Quail Egg Meatballs For Bento Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Slow Cooker Applesauce Easy breakfast Melting Apples Ladybirds Pears in Red Wine . Rich Soy Milk and Egg Custard festive fall fruit candle holders Thai-style Lunch Box Simple Calabacitas Round and Cute Hatcho Miso Quail Egg Meatballs For Bento Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Slow Cooker Applesauce Easy breakfast