Egg And Crab Stick Nori Maki Sushi Recipe by cookpad.japan
Snap Pea, Egg & Crab Stick Battleship Sushi Rolls Snap Pea, Egg & Crab Stick Battleship Sushi Rolls This is just something that I quickly put together. For those who want a more defined battleship roll taste, adding some mayo underneath the toppings may be a good idea. If the ring of nori seems to be coming off, either push it back in place with another battleship roll or stick it down using a grain of rice. The reason that you should prepare the toppings beforehand is that when you wrap the nori around the sushi rolls, it will get soft. So you don't want to leave too much time between that and adding the toppings. Recipe by HaradaKiTN cookpad.japan California Farm Crab Stick Sushi Rolls California Farm Crab Stick Sushi Rolls Tofu imitation Japanese crabsticks, called kanikama. I use egg silken tofu for the texture, caviar, dashi and anchovy paste for the seafood flavor, and achiote paste for a natural red color.They came out amazing. I will test these sushi rolls on my friends, not tell them the crabmeat is an imitation of an imitation. I hope they will enjoy them as much as I do. Hobby Horseman Chirashi Sushi Rolls Chirashi Sushi Rolls I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since. These sushi rolls are made easy by using commercial chirashi sushi mix. You can use whatever fillings you like. You can use spinach instead of broccolini or mix in some chirimen jako or sesame seeds into the rice. For 3 to 4 servings. Recipe by ooma kitchen cookpad.japan Seafood Ehomaki (Lucky Fat Sushi Rolls) Seafood Ehomaki (Lucky Fat Sushi Rolls) Since year after year, my family won't eat store-bought ehomaki, so I make them at home with seafood filling. By serving home-made ehomaki, I can save money, too. With about 720 to 900 ml of uncooked rice I was able to make 5 sushi rolls with a little bit of leftover sushi rice. Wrapping them with a sushi mat is, of course, OK! My kids and husband don't really like futomaki with dried gourd shavings or denbu (dried fish flakes), so I made ones that they would like. For those using store-bought sushi vinegar, please use 135 ml. For 5 servings. Recipe by Kyoku. cookpad.japan Decorated Sushi Rolls: Snowmen Nori Rolls Decorated Sushi Rolls: Snowmen Nori Rolls It was snowing outside, so I created these rolls for my children who had been making snowmen. They loved them and told me that they were delicious, so I uploaded the recipe. Pack these in your bento, or serve to your guests during winter. Assemble this roll while keeping the final result in mind. It's super easy to make Once you've made the individual parts, you can have your children help you assemble the roll, so please enjoy doing this with your kids. Recipe by miffy_baby cookpad.japan Kumamoto Nankan-age Ginger Rice Sushi Rolls Kumamoto Nankan-age Ginger Rice Sushi Rolls Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist." By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu cookpad.japan Sushi Rolls Sushi Rolls Adapted from: ChefBenji Lucky Ehoumaki Sushi Rolls Lucky Ehoumaki Sushi Rolls I am bored of making the same thing again, so this year I set my theme for my ehoumaki as lucky colours. I should be super lucky... Do not use too much fillings or it will be very difficult to roll. This one big sushi roll feeds two people easily. Recipe by ochikeron cookpad.japan Snap Pea, Egg & Crab Stick Battleship Sushi Rolls Snap Pea, Egg & Crab Stick Battleship Sushi Rolls This is just something that I quickly put together. For those who want a more defined battleship roll taste, adding some mayo underneath the toppings may be a good idea. If the ring of nori seems to be coming off, either push it back in place with another battleship roll or stick it down using a grain of rice. The reason that you should prepare the toppings beforehand is that when you wrap the nori around the sushi rolls, it will get soft. So you don't want to leave too much time between that and adding the toppings. Recipe by HaradaKiTN cookpad.japan Snap Pea, Egg & Crab Stick Battleship Sushi Rolls Snap Pea, Egg & Crab Stick Battleship Sushi Rolls This is just something that I quickly put together. For those who want a more defined battleship roll taste, adding some mayo underneath the toppings may be a good idea. If the ring of nori seems to be coming off, either push it back in place with another battleship roll or stick it down using a grain of rice. The reason that you should prepare the toppings beforehand is that when you wrap the nori around the sushi rolls, it will get soft. So you don't want to leave too much time between that and adding the toppings. Recipe by HaradaKiTN cookpad.japan California Farm Crab Stick Sushi Rolls California Farm Crab Stick Sushi Rolls Tofu imitation Japanese crabsticks, called kanikama. I use egg silken tofu for the texture, caviar, dashi and anchovy paste for the seafood flavor, and achiote paste for a natural red color.They came out amazing. I will test these sushi rolls on my friends, not tell them the crabmeat is an imitation of an imitation. I hope they will enjoy them as much as I do. Hobby Horseman California Farm Crab Stick Sushi Rolls California Farm Crab Stick Sushi Rolls Tofu imitation Japanese crabsticks, called kanikama. I use egg silken tofu for the texture, caviar, dashi and anchovy paste for the seafood flavor, and achiote paste for a natural red color.They came out amazing. I will test these sushi rolls on my friends, not tell them the crabmeat is an imitation of an imitation. I hope they will enjoy them as much as I do. Hobby Horseman Chirashi Sushi Rolls Chirashi Sushi Rolls I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since. These sushi rolls are made easy by using commercial chirashi sushi mix. You can use whatever fillings you like. You can use spinach instead of broccolini or mix in some chirimen jako or sesame seeds into the rice. For 3 to 4 servings. Recipe by ooma kitchen cookpad.japan Chirashi Sushi Rolls Chirashi Sushi Rolls I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since. These sushi rolls are made easy by using commercial chirashi sushi mix. You can use whatever fillings you like. You can use spinach instead of broccolini or mix in some chirimen jako or sesame seeds into the rice. For 3 to 4 servings. Recipe by ooma kitchen cookpad.japan Seafood Ehomaki (Lucky Fat Sushi Rolls) Seafood Ehomaki (Lucky Fat Sushi Rolls) Since year after year, my family won't eat store-bought ehomaki, so I make them at home with seafood filling. By serving home-made ehomaki, I can save money, too. With about 720 to 900 ml of uncooked rice I was able to make 5 sushi rolls with a little bit of leftover sushi rice. Wrapping them with a sushi mat is, of course, OK! My kids and husband don't really like futomaki with dried gourd shavings or denbu (dried fish flakes), so I made ones that they would like. For those using store-bought sushi vinegar, please use 135 ml. For 5 servings. Recipe by Kyoku. cookpad.japan Seafood Ehomaki (Lucky Fat Sushi Rolls) Seafood Ehomaki (Lucky Fat Sushi Rolls) Since year after year, my family won't eat store-bought ehomaki, so I make them at home with seafood filling. By serving home-made ehomaki, I can save money, too. With about 720 to 900 ml of uncooked rice I was able to make 5 sushi rolls with a little bit of leftover sushi rice. Wrapping them with a sushi mat is, of course, OK! My kids and husband don't really like futomaki with dried gourd shavings or denbu (dried fish flakes), so I made ones that they would like. For those using store-bought sushi vinegar, please use 135 ml. For 5 servings. Recipe by Kyoku. cookpad.japan Decorated Sushi Rolls: Snowmen Nori Rolls Decorated Sushi Rolls: Snowmen Nori Rolls It was snowing outside, so I created these rolls for my children who had been making snowmen. They loved them and told me that they were delicious, so I uploaded the recipe. Pack these in your bento, or serve to your guests during winter. Assemble this roll while keeping the final result in mind. It's super easy to make Once you've made the individual parts, you can have your children help you assemble the roll, so please enjoy doing this with your kids. Recipe by miffy_baby cookpad.japan Decorated Sushi Rolls: Snowmen Nori Rolls Decorated Sushi Rolls: Snowmen Nori Rolls It was snowing outside, so I created these rolls for my children who had been making snowmen. They loved them and told me that they were delicious, so I uploaded the recipe. Pack these in your bento, or serve to your guests during winter. Assemble this roll while keeping the final result in mind. It's super easy to make Once you've made the individual parts, you can have your children help you assemble the roll, so please enjoy doing this with your kids. Recipe by miffy_baby cookpad.japan Kumamoto Nankan-age Ginger Rice Sushi Rolls Kumamoto Nankan-age Ginger Rice Sushi Rolls Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist." By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu cookpad.japan Kumamoto Nankan-age Ginger Rice Sushi Rolls Kumamoto Nankan-age Ginger Rice Sushi Rolls Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist." By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu cookpad.japan Sushi Rolls Sushi Rolls Adapted from: ChefBenji Sushi Rolls Sushi Rolls Adapted from: ChefBenji Lucky Ehoumaki Sushi Rolls Lucky Ehoumaki Sushi Rolls I am bored of making the same thing again, so this year I set my theme for my ehoumaki as lucky colours. I should be super lucky... Do not use too much fillings or it will be very difficult to roll. This one big sushi roll feeds two people easily. Recipe by ochikeron cookpad.japan Lucky Ehoumaki Sushi Rolls Lucky Ehoumaki Sushi Rolls I am bored of making the same thing again, so this year I set my theme for my ehoumaki as lucky colours. I should be super lucky... Do not use too much fillings or it will be very difficult to roll. This one big sushi roll feeds two people easily. Recipe by ochikeron cookpad.japan