Ingredients
For 2 Servings
1 table spoon rice
⅔ teaspoon salt
3⅔ rice vinegar
2 cup sushi rice (500g) cooked
1½ black rice (200g) cooked
5 sheets roasted nori
Shitake Veggie Roll
1cup shitake mashroom (80)g sliced
⅕ teaspoon garlic powder paper to taste
1 tablespoon sesame oil
6 leaves fresh spinach
5 sticka carrot
5 sticks cucumber
Ad
Sweet Potato Tempura Roll
½ all purpose flour (50g)
1 teaspoon baking powder
Vegitable oil for frying
⅓ teaspoon salt
⅕ teaspoon papper
⅘ cup ice water (200ML)
1 medium sweet Potato cut intolerance sticks
2 slice avocado
Ad
Avocado Cucumber Mango Roll
Tariyaki Tofo Roll
5 sticks tariyaki tofu. Baked
5 red bell paper
5 sticks carrot
Ad
For serving
Wasabi pickled ginger
Soy sauce
Ad
Preparations
1. In a small pot over medium heat add the rice vinegar sugar and salt whisk to combine. Bring to a boil and continue whisking untill the salt and sugar dissolved remove the pot from the heat .
2. Add the cooked sushi rice to a large bowl and cooked black rice to a saparate Bowl add ¾to the forbidden rice mix until the vinegar Mixture well distributed
3. Make shiitake veggie roll heat the sasema oil in a medium pan over medium heat. once oil is simmering add the shitake mashroom , soya sauce garlic powder and paper coock fo 10 minutes untill the mashroom have related juices and beging to scrips up.
4. Place 1 sheet of nori overa bamboo sushi mat scoop 1 cup 250 g sushi rice top of nori. Fill a small Bowl with water to dip your finger into this will prevent them from getting sticky when handling the rice using your finger spared the rice in a even layer over the nori leaving 2 inch 1 cm border at the too seal the roll
Ad
5. Over the button quater of the nori layer the spinach cucumber carrot shitake mashroom use your finger to hold in vegitables in place while you being to roll the nori . Squeeze the bamboo mat around roll as you go to insure a tight sushi roll to a cutting board cut it half in to quaters a total of 10 pieces.
6. Make a sweet potato tempural roll heat the vegitable oil in a medium pot until it reaches 375°F 190°C.
7. In a medium bowl combine the flour , baking powder, and salt and paper miks well with a fork pour in the ice water and mix until incorporated some lumps are okay drop the sweet potato sticks into the batter and toss with your finger to ensure they thoroughly coated.
8. Tranfer a few of the sweet potato sticks at a time to spider and care fully drop them into the hot oil coock for 5 minutes untill crispy the tranfer paper towel lined plate.
9. Place 1 sheet of nori over a bamboo sushi mat scoop 1 cup 230g sushi rice top of the nori Using your finger spread the rice rice in an even layer over the nori leaving a 1 inch 2 cm Border at the top seal the roll.
10. Over the bottom quarter of the nori. Layer the sweet potato tempural avocado. Use your fingers hold the vegetables in place while in being to roll the nori, squeeze the bamboo mat around the as you go to insure a tight sushi roll to a cutting board and cut in half then cut each half into quarters for a total 10 sushi pieces.
11. Make the avocado , cucumber,and mango use your finger and hold filling place while you being to roll the nori. Squeeze the bamboo sushi mat around roll as you go to ensure a tight sushi roll l. Transfer the sushi roll to a cutting board and cut it half then cut each half in to quarters for a total of 10 shushi pieces.
Ad
12. Make the tariyaki tofu roll. Place 1 sheet nori over a bamboo sushi mat scoop the remaining cup of sushi rice top of the nori. Using your finger, spared the rice in a even layer over the nori leaving a 1 inch 2 cm board at the top to seal the roll.
13. Over the button quater of the roll layer the tariyaki tofu , red bell papper and carrot. use your finger and hold the filling in the place while you being to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it half then cut each half in to quarters for a total 10 sushi pieces.
14. Serve sushi with wasabi pickled ginger and Soya sauce
