Recipe
Sesame Oil Temaki Sushi Platter
30 min
Calories 686 kcal
*Calories are for one serving.
Ingredients (2 servings)
| 【Sushi Rice】 | |
|---|---|
| Rice | 1.5 cups (Japanese rice) |
| Kombu (5 × 5 cm piece) | 1 piece |
| Vinegar | 30 ml |
| Sugar | 15 g |
| Salt | 7 g |
| 【Tuna】 | |
| Tuna | 50 g |
| Kadoya Roasted Sesame OIl | 1/2 tsp |
| Soy sauce | 1/2 tsp |
| White sesame seeds | 1/2 tsp |
| 【Squid】 | |
| Squid | 50 g |
| Kadoya Roasted Sesame Oil | 1/2 tsp |
| Umeboshi (seed removed and finely chopped) | 1/2 piece |
| Soy sauce | 1/4 tsp |
| 【Avocado】 | |
| Avocado | 1/2 piece |
| Kadoya Roasted Sesame Oil | 1/2 tsp |
| Soy sauce | 1/2 tsp |
| White sesame seeds | 1/4 tsp |
| 【Others】 | |
| Myoga ginger | 1 piece |
| Cucumber | 1/3 piece |
| Japanese rolled omelet (Tamagoyaki) | 60 g |
| Salmon | 30 g |
| Sea bream | 30 g |
| Shiso leaves | 8 leaves |
| Radish sprouts | 1/4 pack |
| Soy-marinated salmon roe (Ikura) | 20 g |
| Roasted nori sheets | 10-12 sheets |
| Soy sauce | for serving |
| Wasabi | for serving |
Directions (30 min)
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Sushi rice : Rinse the rice and place it in a rice cooker. Add slightly less water than the 1.5-cup mark and place the kombu on top. Cook the rice. Mix the vinegar, sugar, and salt to make sushi vinegar. Transfer the freshly cooked rice to a sushi tub or large bowl, drizzle with the sushi vinegar, and gently fold with a rice paddle. Fan the rice to cool it and cover with a clean damp cloth to prevent drying out.
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Tuna : Cut the tuna into 1 cm sticks. Toss with Kadoya Roasted Sesame Oil, soy sauce, and white sesame seeds.
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Squid : Slice the squid into thin strips and mix with Kadoya Roasted Sesame Oil, chopped umeboshi, and soy sauce.
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Avocado : Halve the avocado, remove the pit and peel, then slice thinly. Toss with Kadoya Roasted Sesame Oil, soy sauce, and white sesame seeds.
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Others : Julienne the myoga. Cut the cucumber and tamagoyaki into 8 mm sticks. Cut the salmon and sea bream into strips.
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Arrange the prepared tuna, squid, avocado, vegetables, shiso leaves, trimmed kaiware sprouts, and ikura on a serving platter. Place a portion of sushi rice on a sheet of nori, add your preferred fillings and garnishes, then roll. Serve with soy sauce and wasabi as desired.
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