Japanese cuisine, Japanese food recipes.

A taste that children love. Healthy with lots of sesame seeds.
First:

Wash rice and drain in a sieve more than 30 minutes before cooking. Transfer rinsed rice to rice cooker and place konbu kelp on it. Add sake and pour water following the machine’s standard measure for cooking sushi rice. Switch on the rice cooker. When rice is cooked, remove the kelp and let is sit for 15 minutes.

Put ingredients for in a saucepan and let it bring to a boil.

Chop both ends of cucumber, and cut into 4 sticks.

Rinse red-leaf lettuce and thoroughly wipe off moisture.

Combine and spread white and black sesame seeds in a tray.

Mix the ingredients for the .

Second:
With 1 1/2 tablespoon of , thinly and evenly coat the inside of a large wooden sushi bowl. Transfer hot rice to the bowl. Pour the remaining evenly over rice in a circular motion. Let it sit for 1 minute. Then quickly mix rice by cutting across it in a slashing motion. Spread rice flat in the bowl. Let it quickly cool by fanning.

Prepare the . Thinly coat a square omelette pan with oil over medium heat. Pour 1/3 portion of egg mixture and spread evenly. When outer layer is cooked and surface is half-cooked, roll egg starting from the farther end toward the front. Then slide the rolled egg to the far end of pan. Grease the empty space. Pour more of the egg mixture and repeat this two or three times to make roll bigger. When done, cut egg roll into four pieces.

Place a sheet of nori seaweed over makisu, or bamboo rolling mat. Moisten hands with vinegared water (which is not listed in the ingredients). Take 1/4 portion of sushi rice and evenly spread over nori seaweed. Place a sheet of cellophane wrap over it and turn it upside down with the seaweed facing up. Spread red-leaf lettuce over the seaweed and place sausage, cucumber, rolled omelette over it. Dress with mayonnaise.

While holding the ingredients in place with your fingers, lift the bamboo rolling mat and roll up all the way. Hold the roll with both hands over the rolling mat and press to shape evenly. Put it in the tray and roll over the sesame seeds to coat. Wrap in cellophane or plastic wrap. Do the same and make three more rolls. Cut into easy-to-eat sizes and arrange on serving plate.

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