Ingredients

How to make it

  • For the Sushi rice:
  • Place the rice into a rice cooker bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
  • Place the rice and 2 cups of water into the rice cooker. Cook till done. Remove from the heat and let stand, covered, for 10 minutes.
  • Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold gently thoroughly to combine and coat each grain of rice with the mixture. DO NOT MUSH. Allow to cool to room temperature before using to make sushi.
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  • For the Atsuyaki Tamago Sweet Omelet:
  • Beat eggs in a bowl. Add dashi soup and sugar in the egg and mix well. Heat a non stick frying pan on medium heat.
  • Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. If you are using a regular frying pan, shape tamagoyaki on bamboo shush rolling mat. Chill in refrigerator until ready to use. Cut tamagoyaki into 1-inch thick pieces. Cut 3 three strips of Nori around the whole roll. Seal with water. Slice the roll into pieces in between the strips of Nori.
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  • For the Tuna Salad Roll:
  • Line the Nori half way with your Tuna Salad. Roll with your bamboo matt till formed. Slice into 6 pieces. Arrange on Platter.
  • For the Asparagus Shrimp Roll:
  • Line a sheet of Nori half way with the sushi rice. Top with 2 Asparagus spears and across evenly with cooked shrimp. Make a line of sesame seeds across. Roll with your bamboo matt till formed. Slice into 6 pieces. Arrange on Platter.
  • ............................................................
  • Make two more plain tuna sushi rolls with Wasabi. Cut into 6 pieces each and arrange on a platter.
  • Form the unused Ebi pieces into a hand made piece using the sushi rice and Wasabi. Arrange on a platter.
  • Garnish all with Asparagus and Sesame seeds as you prefer.
  • Option: Make Sushi Sauces for dipping. Mayo mixed with hot chili sauce. Or Mayo mixed with sweet chili sauce. You can also spread a line of this on any of the rolls, either before rolling or after cutting. Or just squeeze some on the platter with a pastry tube tool.
Mom's Earth Hour Sushi   Close
Sriracha For Sauce   Close
Nori For rolls   Close
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Reviews & Comments 3

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  • jimrug1 6 years ago
    Hi Httpmom,

    This looks so good. I love making sushi but am not much past the tuna or veggie roll stage. The photos look great. Thanks for posting ...... Jim
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  • httpmom 6 years ago
    Just realized I didn't give credit for the recipes. The Sushi Rice is from Alton Brown. The Tamago and Rolls are from several Japanese cook books I own. My favorite is featured in my "Not Another Cook Book" Group. Add the wonderful Spicy Sauce is from our own jo_jo_ba...she calls it Dynamite Spicy Sushi Sauce.
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  • mellybelly 6 years ago
    Looks like a great Earth hour dinner, I'm going to use this recipe the next time I make sushi! Thanks
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