Salad Sushi Rolls - Great for Festive Occasions

1. 1

   Mix up the and ingredients separately.

2. 2

   Slice a cucumber vertically into fourths.

3. 3

   Mix the ingredients and make an atsuyaki tamago (a thick omelet; I make it by stacking several thin omelets together).

4. 4

   Add the combined ingredients to freshly cooked rice cooked with a little less water than normal, cut it with a rice spatula, and let cool.

5. 5

   Lay nori seaweed on top of a sushi mat, spread rice over the seaweed, leaving 3-4 cm of the top empty.

6. 6

   Lay the ingredients a little lower to the middle, wet the rice-less nori with vinegar and press down on the ingredients as you roll.

7. 7

   Tip: In Step 3, pile up a little extra rice in 4 corners of the nori seaweed sheet.

8. 8

   If you do this rolled up sushi roll with be evenly thick all the way to the ends, and less likely to rip!

9. 9

   Finally, use a slightly wet knife and cut off both ends to make them look pretty.

* Per serving · 4 servings · Values may vary.

No additional tips available.