New World Roll from The Sushi Experience by Hiroko Shimbo
As I have noted, numerous rolls have been invented in America using ingredients that were unheard of in the Japanese sushi kitchen. Usually such innovations occurred out of necessity. When chefs co...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Bamboo sushi mat
- Mixing bowl
- Spoon
- Cutting board
- Chef's knife
- Plate
Ingredients
- ½ pound unagi no kabayaki (prepared eel) (1 package)
- 6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll)
- ¼ cup wasabi paste
- 7 half-sheets nori (laver); choose the thicker variety
- 2 tablespoons tsume, quick rich brown shoyu sauce
- ½ pound sushi salmon (for instructions on shopping for sushi fish; for sushi salmon) or not too salty smoked salmon
- ½ cup tobik-ko (flying fish roe) or faux caviar
- ½ cup toasted white sesame seeds
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Hiroko’s Thick Roll from The Sushi Experience by Hiroko Shimbo
app.ckbk.com
Caterpillar Roll from The Sushi Experience by Hiroko Shimbo
app.ckbk.com
Salmon Skin Roll from The Sushi Experience by Hiroko Shimbo
app.ckbk.com
Sushi and Rolls: A Culinary Exploration
toastpad.com
Master Recipe from The Sushi Experience by Hiroko Shimbo
app.ckbk.com
Log Cabin Sushi from The Sushi Experience by Hiroko Shimbo
app.ckbk.com
Sushi Roll Recipe
cooklist.com
Oven-Baked Sushi from The Sushi Experience by Hiroko Shimbo
app.ckbk.com