Shikai-Maki

HIRO

"This is the Rolling Sushi.It was so beautiful showly and very healthy dish. But we use very simple ingradients (rice, cucmber, egg and seaweed sheet only).You can use as a special party and lunch box."
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Ingredients

1 h servings
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Directions

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  1. Beat eggs and salt with fork. Set aside.
  2. In small saucepan, add oil and heat. pour 1/3 egg mixture in pan, evenly distribute. Keep heat on medium to low to prevent burning, Roll egg as it cooks.
  3. Repeat for second and third mixtures, but cooking separately. Roll each cooked egg into the previous roll. Eventually you will have oner large "egg roll". Be caredul to keep yellow color and round shape of the egg roll.
  4. After "egg roll" has cooled, cut into 3 sections, all equare shaped rolls.
  5. Mix Sugar(1T.), vinegar(2T.) and salt(1tsp.) together and heat in microwave until sugar melts.
  6. Pour vinegar mixture into cooked warm rice and stir.
  7. Take each sheet of seaweed("nori") and cut in half long ways.
  8. Connect two sheets long ways with sticky rice. Using the bamboo sheet (Japanese "MAKISU")covered with plastic wrap, place "nori" on sheet.
  9. Add rice on top of one half "nori".
  10. Cut cucumber in half (to fit size of "nori", horizontally). Cut into quarter size strips.
  11. Roll the seaweed and add rice as you continue to roll.
  12. Once the roll is complete, shape roll into square shape.Place in freezer for 5-10 minutes.
  13. Take out of freezer and cut into 1/ s with one cucmber slice on each 1/4 piece.
  14. Place half of the pieces face down (cucumber side) on wax paper on bamnoo sheet.
  15. Place one of egg slices on top on middle, and then place other two pieces face up (cucumber side).Roll wax paper.Shape into square again. Wrap in seaweed on each side.
  16. Place in freezer for another 5-10 minutes. Cut with wax paper into 1/2" slices.

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