2-flavour sushi rolls

Seiji Yamamoto

2-flavour sushi rolls

Ir View recipe video

Ingredients: 

 

 

Omelette


Trefoil


Dried shiitake mushrooms
   

Minced sirloin
   

Iberian sirloin
   

Wasabi
   

Grilled nori  seaweed
   

Sesame
    

Sushi rice
   

-Rice
-Sushi vinegar (rice vinegar 1000g,  sugar 300g, salt 300g)
    

Fried ham powder
    

Blue  knotweed
    

Pickles
   

-Szechuan pickles
-Shibazuke (Kyoto-style chopped vegetables pickled in salt with red perilla leaves)

 





Preparation: 

 

1. Sauté the minced sirloin in a skillet, and  season with dark soy sauce and sugar to make the mince.

2. Knead the sirloin, sauté in a skillet until the surface has  a cooked  colour, and  cut into strips. Marinade in the soy sauce diluted by the stock.

3. Boil the trefoil.

4. Return the dried shiitake mushrooms, and  sauté in the returned stock, dark soy sauce, tamari soy sauce, and  sugar.

5. Wrap the ingredients in sheets of nori,  and  then wrap sushi rice around that.

6. Wrap nori  around the wrapped su shi,  season with salt and  pepper, and cut into slices.

7. Serve the sushi wraps and  pickles on a Japanese cedar tray.

8. Sprinkle grilled ham powder and  blue  knotweed on the sushi wraps.
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