Good afternoon here we will give you a recipe sushi handrolls for a feast which is delicious The way making it is very very easy. You just need to be careful to get results from sushi handrolls for a feast which has aroma and taste that can evoke our tastes.

So that the result of sushi handrolls for a feast, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare sushi handrolls for a feast the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings must exist for prepare

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

These were fantastic and super crunchy! Jono's favourite sushi is always the salmon roses. It is finger food, to be eaten with hands, not chopsticks. And you flip your wrist so that the topping (usually slice of raw fish) briefly gets touched in soy sauce before transporting to your mouth and eating.

How to cook 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!
16. Done and ready to serve!

Shimbo says: When we go to sushi restaurants, usually people eat at the counter bar. You make an order, and the chef delivers sushi to you. Here you can order a banquet of fresh oysters, wagyu nigiri, aburi salmon maki sushi or teriyaki corn ribs, aka miso duck. These include our specialty authentic Handrolls, mouthwatering Nigiri, and Gunkan. Place a tiny dab of wasabi on each bite of sushi and then dip that bite into the soy sauce. - Don't dunk the whole bite into the soy sauce.

how ? Easy isn’t it? That’s the prepare sushi handrolls for a feast that you practice at home. Congratulations enjoy