Kumamoto Nankan-age Ginger Rice Sushi Rolls.
You can cook Kumamoto Nankan-age Ginger Rice Sushi Rolls using 15 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Kumamoto Nankan-age Ginger Rice Sushi Rolls
- You need 4 of Nankan-age.
- Prepare 100 ml of ◎Japanese dashi stock.
- It's 1 tbsp of ◎ Soy sauce.
- You need 1 tbsp of ◎ Usukuchi soy sauce.
- You need 1 tbsp of ◎Mirin.
- It's 1 tbsp of ◎Sugar.
- It's 540 ml of Raw rice.
- Prepare 90 ml of ● Sushi Vinegar (store bought).
- It's 2 tbsp of ●Toasted sesame seeds.
- Prepare 60 grams of ● Sweet pickled ginger (handmade).
- It's 8 of ・Asparagus.
- It's 4 of ・Imitation crab sticks.
- You need 1 small of can ・Canned tuna.
- You need 1 tsp of Sugar.
- It's 1 tsp of Soy sauce.
Kumamoto Nankan-age Ginger Rice Sushi Rolls instructions
- Pour hot water over the Nankan-age to remove excess oil on the surface..
- Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors..
- Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion..
- Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly..
- Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3..
- Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll..
- Neaten the roll by pressing it over the plastic wrap that you spread out under the roll..