Japanese sushi + rice balls
Overview
There are some squid tentacles left in the refrigerator, too little for cooking, so I just make them into sauce and make some sushi and rice balls
Tags
- staple food
- home cooking
- chicken essence
- cooking wine
- cucumber
- kewpie salad dressing
- lettuce
- msg
- old mature vinegar
- old soy sauce
- oyster sauce
- pickles, diced radish
- rice
- salad oil
- seaweed slices
- shuanghui ham sausage
- sichuan pepper powder
- squid tentacles
- sushi vinegar
- black pepper
- salt
- tomato sauce
- white pepper
Ingredients
- Chicken Essence 1 seasoning spoon
- Cooking wine 2 tablespoons
- Cucumber 1 small cut
- Kewpie Salad Dressing How many spoons
- Lettuce 1
- MSG 1 seasoning spoon
- Old mature vinegar 1/2 tablespoon
- Old soy sauce 1 tablespoon
- Oyster sauce 4 seasoning spoons
- Pickles, diced radish 2 tablespoons
- Rice Appropriate amount
Steps
-
Cut the cucumber and ham sausage into strips, prepare the diced radish, cut the lettuce into shreds and spread it on the square plate. Be careful to remove the core of the cucumber so that it will be crispier. If you think it’s a waste, just cut the core of the cucumber and spread it on one side of the square plate for decoration. You can also eat it
-
After the rice is cooked, scoop it out and let it cool, then add sushi vinegar and mix well
-
Wash the squid tentacles (scrape off the yellow suckers on the squid tentacles) and dry them. Add all the ingredients and marinate for 30 minutes. Then bake in the oven for 4 minutes on the front and 2 minutes on the back. Cut into pieces, put in a pot and stir-fry the water. Add the chopped onions and stir evenly, then add salad oil, toss a few times and serve.
-
Start rolling the sushi. Place seaweed slices on the bamboo mat and spread the rice. Next, apply kewpie salad dressing, minced squid, pickled radish, cucumber strips, and ham sausage strips. Roll it up from one side and leave it for a few minutes after rolling.
-
Dip a sushi knife in water and cut lightly, then place on a plate lined with lettuce.
-
Use a piping bag or a squeezing bottle to squeeze some tomato salsa and Kewpie dressing onto the sushi. The sushi is done
-
Cut the remaining cucumber strips and ham sausage strips into cubes and mix them with 2 seasoning spoons of Kewpie salad dressing, diced pickles and radish, and minced squid tentacles to make the filling. Use it to shape the rice balls. After pinching it, stick a piece of seaweed on it
-
Finally the ingredients are used up and the sushi rice balls are finished
