Japanese Sushi Recipes - Mixed Rolled Sushi (Norimaki) Recipe

Ingredients

• 3 cups (600 g) cooked Sushi Rice (refer recipe)

• 1 Japanese cucumber, quartered

• 6-8 fresh medium shrimp, cooked, peeled and halved lengthwise (optional)

• 4 sheets toasted nori, each about 8 x 7 in (20 x 18 cm)

• 4 heaped tablespoons Shrimp Flakes (refer recipe) or salted salmon flakes (shio zake)

• 1 portion Simmered Shiitake Mushrooms

• Pickled young ginger slices, to serve

• Sashimi Soy Dip (refer recipe) or Japanese soy sauce, to serve

Japanese Omelet

• 3 eggs

• 4 tablespoons Basic Dashi Stock (see recipe) or 1/4 teaspoon dashi stock granules dissolved in 4 tablespoons hot water

• 2 tablespoons mirin

• 1 1/2 teaspoons sugar

• 1/4 teaspoon salt

• Oil, for greasing

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Method:

1. Prepare the Sushi Rice by following the instructions on Sushi Rice recipe. Repeat with half the amounts specified in the recipe, to make 1 1/2 portions of Sushi Rice in total. Cover and set aside.

2. Prepare the Japanese Omelet by combining all the ingredients in a bowl, stirring gently until the sugar has dissolved. Heat a small omelet pan over medium heat and brush lightly with the oil. Lower the heat. Pour a little egg mixture (enough to make a thin omelet) slowly into the pan, swirling the pan for the mixture to spread evenly. Use a spatula or chopstick to break up any bubbles that may form.

3. When the egg is about to set, fold two sides of the omelet toward the centre, overlapping each other. Remove and set the omelet onto a dry plate. Cook a second omelet. When the egg is set at the bottom and still moist on top, place the first omelet in the center of the pan and fold the two sides over.

4. Remove and set aside on the dry plate again. Repeat with the remaining egg mixture until it is all used up. Set the omelet onto a bamboo mat or kitchen towel, roll and squeeze gently to remove moisture. Unroll and flatten the omelet slightly. Slice the omelet lengthwise into long rectangular strips.

5. Place a nori sheet on a bamboo mat and spread a quarter portion of the Sushi Rice on the nori, leaving 1/2 in (1 cm) of the nori exposed along the top. Sprinkle 1 tablespoon of the Shrimp Flakes along the center of the rice. Lay a quarter of the seasoned mushrooms over it. Place a quarter of the omelet strips, cucumber and shrimp along the center of the rice.

6. First, roll the mat once over the ingredients, pressing the ingredients in to keep the roll firm. Lift the mat and complete the roll, pressing the mat firmly all around. Unroll the mat, and use your finger to ensure that the roll is sealed.

7. Roll the sushi rice again, using fingers to press the roll into a circle. Remove and slice each roll in half, and cut each half into four pieces. Repeat with the remaining fillings to make another three rolls. Serve with the pickled ginger and Sashimi Soy Dip on the side.