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1
Get the ingredients ready.
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2
Boil the shrimp.
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3
Peel, de-vein and then massage them with some katakuriko and salt (not listed).
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4
Rinse and pat dry.
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5
Bring some water to a boil in a pan and add the shrimp.
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6
Boil until shrimp start to float.
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7
Drain them off into a colander.
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8
Then, simply leave them to cook all the way through with the residual heat before letting them cool down.
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9
Make the tamagoyaki.
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10
Beat 3 eggs with 1 teaspoon sugar, 1/2 teaspoon salt and 1 teaspoon dashi soy sauce (not listed in the ingredients).
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11
Oil a square tamagoyaki pan and pour in the beaten egg.
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12
Mix as if you are making scrambled eggs to incorporate air and make it light.
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13
Cook on both sides.
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14
Slice the tamagoyaki into long thin slices.
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15
Line it up with the boiled shrimp and sliced avocado.
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16
Here are some radish sprouts, thinly cut strips of cucumber, takuan pickles, umeboshi mashed into a paste, and shiso leaves cut into half.
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17
Here is sashimi and some tuna-mayonnaise.
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18
Drain the canned tuna and mix with mayonnaise (not listed in the ingredients).
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19
Here's some natto and chopped sea eel (anago).
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20
Make the sushi rice.
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21
Cook the rice so that it's on the firm side.
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22
Combine the vinegar, sugar and salt and mix together well.
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23
Put the rice in the biggest bowl you have in the house.
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24
Add the vinegar mix and fold it in.
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25
Do it in front of a fan!
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26
Fold the nori seaweed into quarters, and toast it lightly over a gas flame.
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27
Then just roll up any ingredients you like and enjoy.
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28
Dip in soy sauce to taste.
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29
This is a shrimp and radish sprout roll my hubby made.
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30
I like umeboshi and shiso leaf rolls!
