手巻き寿司の作り方 Hand-rolled sushi recipe


Cut the 2 cucumbers into sticks. Cut the 1 young yellowtail fillet into thin slices. Cut the 1 lean tuna fillet into rectangles. Cut the 1 squid fillet into thin strips. Make 1 or 2 scores on the mackerel skin’s surface, for every slice about to be cut.
(This fish-cutting technique is “kirikake-zukuri”, often use “sashimi”.) “kirikake-zukuri”
Make 1 or 2 scores the skin, for every slice about to be cut. This technique makes both the skin and trunk easier to eat, and easier for the soy sauce to soak into the fish. Arrange the ingredients on a large plate. For garnish, with shiso leaves (green perilla).
Arrange on the plate in a well-balanced.
When beautifully arranged, your dishes look even more delicious. Arrange the 1 pack salmon roe in a small bowl. Arrange the marinated mackerel on another plate with shiso leaves. Put the 6 tbsp sugar (90ml), 2 tsp salt (10ml), and 7 tbsp vinegar (105ml) into a small pot.
And stir well until dissolve. If it is difficult to dissolve, heat the pot slightly.
This liquid is a “sushi vinegar”. Put the 5 cups cooked rice (as hot as possible) in the “Handai” (or a large bowl),
and pour the “sushi vinegar” over the rice evenly. Then mix with cutting motion.
(“Handai” is a rice tub, used to make sushi rice.) When mixing is completed, cool the rice with a hand-fan.
Allow it to cool at body temperature. Cut the toasted “nori” seaweed into easy-to-roll sheets, and serve. It’s done.

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