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1
Add sushi vinegar to freshly cooked rice inside the rice cooker and mix it quickly.
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2
Transfer to a shallow dish, and cover with a dampened cloth once it has cooled.
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3
Microwave the ingredients, mix together thoroughly, and let cool.
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4
If you don't have dashi broth, just add a little bit of dashi stock granules to water.
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5
Coat a pan with oil (not listed), and make a tamagoyaki.
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6
Wrap up in a bamboo sushi mat to let it cool and shape it.
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7
The tamagoyaki won't cook through if you cook it in low heat, so be careful.
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8
Quickly boil the broccolini, and shock it in ice water.
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9
Throughly squeeze out the water.
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10
Cut a slit into the stomach of the shrimp to straighten it out, as you would when making deep fried shrimp.
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11
Wet your hands with water, and place 1/3 of the sushi rice on top of a sheet of nori seaweed.
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12
Make sure not to spread out both of the ends too thinly.
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13
It will thin out when you wrap it.
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14
Lay the delicate broccolini, shrimp, and imitation crab in the center.
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15
Lay the tuna and tamagoyaki on top.
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16
Use the front end of the rice to wrap up the ingredients, and roll up after squeezing tightly.
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17
You will get a cleaner cut if the rice and ingredients are tightly packed together, so let it sit for a while wrapped in the sushi mat.
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18
When cutting, cut the rolls by moving the knife back and forth in a sawing motion, and wipe the blade with a wet cloth between each cut.
