I was instantly hooked to the idea and wanted to try it soon. Since Saturday is my main grocery shopping day, I went for the basic ingredients. And I bought a stack of Sandwich toast slices.
This is the first difference to the Japanese sandwich slices. Japanese bread is super soft and fluffy. Our bread is more on the stronger side. That means it is a bit more difficult to roll. Take off the crust.
I prepared a Japanese Tamagoyaki Omelet first, with some dashi stock powder, Ao Noori, Mirin and sugar mixed into the eggs. In a square pan it is pretty easy. It has to cool down completely.
Sushi rice needs Sushi Su, the vinegar, salt and sugar mix to make it tasty. But it is not a great idea to pour the liquid on top of the bread. You need something else to make the bread into something tasty.
There are 2 different options: mustard and mayo - but in a upgraded version.
Use a Sushi mat to roll and some clingfilm to store the sushi for 10 min in the fridge.
As in all kinds of sushi, the prep time is essential.
Ingredients:
3 eggs
Ao Noori
1/4 dashi powder
2 tbsp mirin
Oil
1/2 carrot
1/6 cucumber
4 surimi sticks
2 slices pork roast
Radish sprouts
3 tbsp kewpie mayo
1/2 tsp rice vinegar
1 1/2 tsp sugar
2 tbsp whole grain mustard
2 tsp sugar
Noori sheets
Sandwich toast slices
soy sauce
wasabi
Cut cucumber and carrot into match sticks. Quarter the tamagoyaki and halve the surimi pieces.
Make the mustard sauce by adding sugar. Make the mayo sauce by adding vinegar and sugar.
Halve the Noori sheets.
Put a piece of bread 1 cm up on the Noori and spread one of the sauces on top. Layer with colorful ingredients and some sprouts.
Spread some sauce on the top part of the Noori and on the 1 cm below to make it stick.
Use the mat and roll it tight. Put into clingfilm and store in the fridge for 10 min.
Cut in to sushi pieces.
Serve with soy sauce and wasabi.
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