Ingredients (Serves 8 (4 rolls))
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4 dried shiitake mushrooms
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360 ml (1 1/2 C) water
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60 ml (1/4 C) mushroom soaking water
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1 T Kikkoman Soy Sauce
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1 T granulated sugar
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1 T Kikkoman Manjo Mirin
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Hot cooked Japonica rice*1
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4 T rice vinegar
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1 t granulated sugar
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1 t salt
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135 g (4.8 oz.) canned flaked tuna in oil
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1 T Kikkoman Soy Sauce
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1/2 T granulated sugar
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1/2 T Kikkoman Manjo Mirin
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Vegetable oil
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2 eggs
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2 t granulated sugar
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A pinch of salt
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4 sheets roasted nori seaweed
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Cucumber
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12 sticks imitation crab meat
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Soak dried shiitake mushrooms in water for several hours; drain and squeeze off excess water and remove stems. Reserve soaking water. Simmer with shiitake seasoning in small pan for about 5 minutes over medium heat until the liquid has nearly evaporated. Cut shiitake into 3 mm (0.1 in.) slices.
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2
Mix hot cooked rice with sushi vinegar mixture, fan to cool. Drain excess oil from tuna. Place tuna and tuna seasoning in a small pan, heat over medium heat until liquid has nearly evaporated.
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3
To make tamago-yaki, heat vegetable oil over medium heat in a rectangular frying pan*2 and pour in 1/3 egg mixture. When eggs are half-set, fold omelet by lifting the far end and rolling it toward you. Lightly grease the empty area of the pan, move omelet to this far side; grease the other half of pan. Pour in another third egg mixture and allow this new layer to seep beneath omelet. When the new layer is half-set, fold it as the first layer; repeat this process for the third layer, cook until lightly browned. After omelet has cooled, cut into 1 cm (1/3 in.) square long strips, as per cucumber in next step.
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4
Trim the cucumber into same length as the nori seaweed; then cut lengthwise into 6 mm (1/4 in.) strips.
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5
To make the sushi roll, place a sheet of nori on a bamboo mat. Spread the sushi rice out evenly on the nori, leaving the top and bottom of the sheet uncovered. Lay out a strip of cucumber, slices of shiitake, a quarter of the tuna, 3 crab sticks and 2 strips of tamago-yaki, all centered atop the rice (see photo 1). Roll up the nori sheet using the bamboo mat, holding the fillings tightly in place (see photos 2 and 3). Repeat with each sheet of nori.
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6
Cut each roll into 8 pieces. When cutting, use a dry cutting board to prevent nori from sticking, and wipe the knife with a damp kitchen towel before cutting each piece.
- *12C Japonica rice and 530 ml (2 C+3 T) water
- *2If a Japanese-style rectangular omelet pan is unavailable, use an 18 cm (7 in.) round pan to make the long omelet strips.
Recipe by Kikkoman Corporation
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