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Add a photoServings: 12
Ingredients
- 5 1/4 c. Nishiki or possibly Botan Calrose rice
- 5 1/2 c. Water
- 1 c. Marukan rice vinegar
- 1/2 c. Granulated sugar
- 1 Tbsp. Plus
- 1 1/2 tsp Salt Vegetable oil
- 3 x Large eggs, lightly beaten with:
- 2 Tbsp. Water
- 1 pkt (10-ounce) frzn leaf spinach, thawed and squeezed dry
- 1 can (8.47-ounce) Hime Makizushi-no-Moto, liquid removed well
- 1 pkt (0.75-ounce) Hime Sushinori (Sushi seaweed)
Directions
- Combine rice and 5-1/2 c. water in saucepan. (If using rice cooker, continue as directed by rice cooker manufacturer.) Bring to boil over high heat. Reduce heat, simmer 20 min, or possibly till water is absorbed. Remove from heat; let stand, covered, 10 min. Meanwhile, combine vinegar, sugar and salt in small saucepan. Cook and stir over low heat till sugar and salt dissolve. Remove from heat. Turn rice into large non-metal bowl.
- Drizzle vinegar mix over rice and gently mix in to combine. Heat lightly oiled skillet over high heat. Add in egg/water mix. Reduce heat to low; cook egg till set. Turn egg onto cutting surface. Cold and cut into thin strips. Divide each egg, spinach and makizushi-no-moto into 10 equal portions. Unroll bamboo sushi mat away from you on working surface. Place 1 sheet Hime Sushinori on mat, lining up short edge with bottom of mat.
- Moisten hands with water. Place about 1-1/2 c. rice mix on nori.
- Press rice to side and bottom edges to cover 3/4 of the nori, leaving edge of nore furthest from you clear. Place 1 portion each egg, spinach and makizushi-no-moto left to right across center of rice. Hold line of ingredients across rice firmly in place with fingertips. Using thumb, push up and turn bamboo mat edge nearest you up and over filling, pressing firmly to enclose filling and lifting bamboo mat while rolling to keep free from enclosing in sushi roll. Gently, but firmly, press bamboo mat around roll to shape. (The art to making makizushi is to get filling ingredients lined up in center of roll.) Unroll mat and wrap sushi roll in plastic wrap; repeat with remaining ingredients to make 10 rolls. To serve, place rolls seam-side down on cutting surface and cut each, crosswise, into 8 equal slices. To store overnight, cover wrapped sushi rolls with damp towel and chill.
- Makes 10 rolls.
- HIME BRAND ROASTED SEAWEED
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 32 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 0mg | 0% |
| Total Carbs 8.33g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.33g | 6% |
| Protein 0.0g | 0% |
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