Recipe of Homemade Kumamoto Nankan-age Ginger Rice Sushi Rolls

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

1. It's 4 of Nankan-age.
2. Prepare 100 ml of ◎Japanese dashi stock.
3. You need 1 tbsp of ◎ Soy sauce.
4. You need 1 tbsp of ◎ Usukuchi soy sauce.
5. Prepare 1 tbsp of ◎Mirin.
6. Prepare 1 tbsp of ◎Sugar.
7. You need 540 ml of Raw rice.
8. It's 90 ml of ● Sushi Vinegar (store bought).
9. Prepare 2 tbsp of ●Toasted sesame seeds.
10. You need 60 grams of ● Sweet pickled ginger (handmade).
11. You need 8 of ・Asparagus.
12. Prepare 4 of ・Imitation crab sticks.
13. You need 1 small of can ・Canned tuna.
14. Prepare 1 tsp of Sugar.
15. You need 1 tsp of Soy sauce.

Kumamoto Nankan-age Ginger Rice Sushi Rolls instructions

1. Pour hot water over the Nankan-age to remove excess oil on the surface..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. Neaten the roll by pressing it over the plastic wrap that you spread out under the roll..