Sushi Roll Topped with Broth Jelly
First:
Wash rice and drain in a sieve 30 minutes prior to cooking. Put the rice in a rice cooker with konbu kelp and sake. Pour the standard amount of water for cooking sushi rice according to the machine’s measure. Start cooking. When rice is cooked, remove the kelp and let steam for 15 minutes.
Microwave cod roe and break into small pieces when cooked.
Remove cap and seeds from red bell pepper. Cut out into your preferred shape using a cookie cutter. We used a heart shape this time.
“To make
Soak powdered gelatin in 50ml(0.2 cup) dashi broth to soften. Place
Second:Clean handai (large wooden tub) with a well-wrung damp cloth. Spread the rice in the handai, sprinkle sweetened vinegar over the rice, and mix by cutting across it in a fast slashing motion. Rapidly cool by fanning.
Place a sheet of yaki-nori (toasted nori seaweed) on a bamboo rolling mat. Thinly spread
“Cut the roll prepared in step (2) into six equal pieces. Top with
Cool the jelly until just before serving as it will easily lose its shape with time.”