Dragon Rolls
繁體中文

Ingredients

Nori (seaweed) for sushi 3/4 sheet Sushi rice 4/5 cup Roasted sesame seed 2+2 tsp Shrimp tempura 3 each Persian cucumber (cut thin strips) 6 strip Avocado (cut 0.4cm thick slices) 5 slice Sliced eel for nigiri 5 slice Teriyaki sauce as desired

Note: The above ingredients are for making one roll.

Instructions

1.	Prepare the sushi rice and all other ingredients.
2.	Hold the nori sheet 3" above the low heat of a stove for 10 seconds to make it crispy. You can skip this step if the nori sheet is fresh from the package.
3.	Place a piece of plastic wrap on a bamboo mat, top with the nori sheet - with the long side parallel to your body. Wet both hands with vinegar water (1 cup of water + 2 tbs. of vinegar). Pick up the sushi rice and form it into a ball. Put down the rice ball on the center of the nori sheet, then use your fingers to evenly spread the rice over the nori sheet.
4.	Sprinkle 2 tsp. of sesame seeds over the rice. Turn the nori sheet over, rice side facing down.
5.	Arrange shrimp tempura and cucumber strips at around 1/3 of the sheet from the side closest to you. Lift the end (the one closest to your body) of the bamboo mat over the fillings until you reach the sushi rice on the other side. Press the bamboo mat tightly to form a tube, then roll the tube to the other end. Pick up the bamboo roll and press on the two ends.
6.	Remove the bamboo mat and plastic wrap. Alternately lay the eel slices and avocado slices on top of the sushi roll. Cover the roll with the plastic wrap and bamboo mat. Press the roll again so the topping would wrap the roll tightly.
7.	Remove the bamboo mat (keep the plastic wrap). Use a sharp clean knife to cut the sushi roll into 8 equal pieces. To be able to cut the roll neatly, clean the knife with a wet towel whenever you cut a couple of pieces. Remove the plastic wrap to serve.
8.	Plate the sushi; drip teriyaki sauce over the sushi and sprinkle with 2 tbs. of sesame seeds.

炸蝦龍卷
ENGLISH

材料

包壽司紫菜 3/4 張 壽司飯 4/5 杯 熟芝麻 2 小匙 炸蝦天婦羅 3 隻 小黃瓜(切條) 6 條 酪梨(切 0.4cm 薄片) 5 片 握壽司鰻魚片 5 片 照燒醬汁 少許

註: 以上是做一卷的材料。

做法

1.	準備壽司飯和其它餡料。
2.	紫菜放置在爐火(小火)距離8cm上方烘烤10秒鐘。如果你用的是新開封的紫菜，此步驟可以省略。
3.	包壽司用的竹簾上放一張同尺寸的保潔膜。把紫菜放置在保潔膜上，紫菜的長邊與你的身體平行。雙手沾醋水(1杯水加2大匙醋)，將壽司飯整成球狀後均勻地平鋪在紫菜上。
4.	撒2小匙芝麻在壽司飯上，然後把紫菜翻轉過來，飯那一面向下。
5.	將炸蝦天婦羅和小黃條鋪在紫菜靠身體1/3的地方。提起靠身體這邊的竹簾蓋過餡料到另一頭的白飯，用手壓緊竹簾成圓筒型，再繼續捲到另一端。捲好後時手稍微施力壓緊圓筒兩端定型。
6.	拿掉竹簾和保潔膜。將鰻魚片和酪梨片交替鋪在壽司捲上，再鋪上保潔膜和竹簾。壓緊壽司卷，將鰻魚和酪梨定型。
7.	拿掉竹簾(留住保潔膜)。用一把乾淨利刀把壽司捲切成8小塊後移出保潔膜。注意刀要不時用濕布擦乾淨，這樣切面才會平整。食用時去掉保潔膜。
8.	將壽司擺盤，淋上適量照燒醬汁再撒上2小匙芝麻即可。

最後更新 (Last Update): 12/21/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.