Sushi Rolls (To Use as Ehoumaki) Recipe

Name: Sushi Rolls (To Use as Ehoumaki)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bowl Hot cooked rice; 80 grams Beef; 1 tbsp Soy sauce; 2 tsp Sugar; 1/2 tbsp Mirin; 1 Grated garlic; 1 dash Doubanjiang; 3 cm Carrot; 2 bunches Spinach; 1 Egg; 1 Sesame oil, salt, white sesame

Servings: persons

1 bowl Hot cooked rice
80 grams Beef
1 tbsp Soy sauce
2 tsp Sugar
1/2 tbsp Mirin
1 Grated garlic
1 dash Doubanjiang
3 cm Carrot
2 bunches Spinach
1 Egg
1 Sesame oil, salt, white sesame

1
Cook the rice, Add sesame oil, salt, and sesame to taste, mix thoroughly, and let cool.
2
Season the beef with .
3
Make kinshi tamago with the egg.
4
Cut the carrot into thin strips, cut the spinach into about 4cm length, cook each of them separately in sesame oil, sprinkle with salt and sesame, and transfer to plates.
5
Saute the beef in sauce.
6
Cover a sushi mat with plastic wrap, lay nori seaweed on top, and evenly spread out half of the rice.
7
Leave 1-2 cm of the left edge of the seaweed open.
8
Lay the ingredients in the middle of the rice (there'll be 2 rolls, so divide the ingredients in half), and roll up.
9
Let it sit for a while after rolling.
10
Repeat Steps 3-4, and make the remaining roll.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bowl Hot cooked rice, 80 grams Beef, 1 tbsp Soy sauce, 2 tsp Sugar, and more.

Yes, Sushi Rolls (To Use as Ehoumaki) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sushi Rolls (To Use as Ehoumaki)

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