japaneseutama· 1 servings
≈954 kkal · P 32g · L 36.5g · KH 124.3g (per recipe, TKPI estimate)
Kaisendon
Ingredients
- 1 cup cooked sushi rice
- 1 sheet nori (seaweed)
- 2 cups cooked sashimi-grade tuna, cubed
- 1/2 cup cucumber, julienned
- 1/2 cup shiso leaves, thinly sliced
- 1/4 cup daikon radish, julienned
- 1/4 cup scallions, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
Instructions
- 1Prepare the rice by cooking it in a rice cooker or on the stovetop. Once cooked, season it with a little bit of rice vinegar and set it aside.
- 2In a small bowl, mix together soy sauce, mirin, sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes to make the dressing.
- 3In a large bowl, combine the cooked tuna, cucumber, shiso leaves, daikon radish, and scallions. Pour the dressing over the mixture and gently toss to coat the ingredients evenly.
- 4Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top.
- 5Arrange the tuna and vegetable mixture on top of the rice, pressing down gently to compact it. Use a sharp knife to make clean cuts, creating 6 equal sections.
- 6Carefully roll the sushi mat over the filled nori, pressing gently to shape the roll. Wet the top border of the nori with a little water to help it stick.
- 7Slice the roll into 6 equal pieces using a sharp, wet knife. Serve immediately with soy sauce and wasabi on the side.
Source: llm-generated