7 SUSHI ROLL
| | Ingredients | 
Recipes Home
Make Printer Friendly | 1 1/2 cup cooked sushi rice
1 Large sheet of nori (dried seaweed), cut in half
1 cucumber, peeled & sliced lengthwise into strips - cut off seeds
4 cooked & peeled shrimp with tail (we use tempura battered/can use plain)
1/2 pound fresh, raw Bigeye Tuna cut into 7 strips per roll
4 T Japanese mayonnaise
2 T Unagi (Eel sauce)
| | Preparation | REPEAT PROCESS FOR EACH ROLL
1. Chop ½ of the tuna into 1? wide strips and set aside.
2. Put one half of a large nori sheet on top of a bamboo mat (makisu).
3. Spread 3/4 cup of sushi rice on top of the nori sheet.. Pat firmly & flip over
4. Lay 3 strips of cucumber lengthwise down middle of nori
5. Place 2 tempura shrimp lengthwise with tails hanging out each end
6. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi. *Be sure to wrap the mat in plastic wrap to prevent the rice from sticking to the bamboo
7.Press the 7 strips of tuna around the rice outside the roll & slice between each piece into 7 bite size pieces. Stand up the 2 end pieces with the tails hanging out and group other 6 pieces around it on the plate with a dot of mayonnaise on top, finished with a drizzle of Unagi Sauce.
Makes 2 rolls |
| | Courtesy of: SEVEN Sushi Chef Devane Sumontha |
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