Recipe of Favorite Sushi Handrolls for a Feast

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The ingredients needed to make Sushi Handrolls for a Feast:

1. Prepare For the sushi rice:
2. Get 700 grams Plain cooked rice
3. Prepare 40 ml 100% rice vinegar
4. Prepare 1 tbsp Sugar
5. Get 1 tsp Salt
6. Make ready The ingredients to roll:
7. Make ready 1 as much (to taste) Sashimi filets
8. Get 1 can worth Canned tuna mixed with mayonnaise
9. Make ready 1/2 pack Radish sprouts
10. Prepare 1/2 Cucumber
11. Get 1 Takuan - Yellow pickled daikon
12. Make ready 1 Umeboshi
13. Get 5 Shiso leaves
14. Get 3 Tamagoyaki
15. Make ready 10 medium Shrimp
16. Prepare 1 Avocado
17. Prepare 1 pack Natto (fermented soy beans)
18. Make ready 1 pack Chopped grilled sea eel (anago)
19. Get 1 Nori (dried seaweed sheet)

The best part (for me as a cook) is that this is a meal where everyone helps themselves. You just need to prepare a platter of sushi rice, nori (seaweed sheet) and fillings. Before you begin rolling your sushi, you'll want to make sure that you've properly prepped your rice. You'll want to use either medium or short grain white rice since they both mold together better than other rice options.

Instructions to make Sushi Handrolls for a Feast:

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

Before you begin rolling your sushi, you'll want to make sure that you've properly prepped your rice. You'll want to use either medium or short grain white rice since they both mold together better than other rice options. Prior to cooking your rice, make sure you rinse it. The most common sushi hand rolls material is ceramic. Yesterday I covered the different types of sushi, and one of these was the temaki, or hand roll.

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