Japanese Thick Sushi Roll
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A half sheet of nori is joined to a full one to make the wrapper wider, and inside goes a generous line of sashimi-grade tuna, tsuyu-seasoned rolled omelet, cucumber, pickled radish and simmered burdock.
Read more
Tuna, radish and omelet are cut into bars of about the same thickness, with fine strips of cucumber filling the gaps, and that is what gives each slice a full, even center.
Ingredients
Instructions
- 1
Cut the tuna into long strips about 1.5cm thick, and prepare the pickled radish to match.
Finely shred the cucumber.
- 2
Whisk the eggs with the tsuyu and cook in a pan while rolling into a thick omelet.
Cool completely, then slice to a similar thickness as the other fillings.
- 3
Place a seaweed sheet on a bamboo mat, attach another half sheet to extend the length, and spread the sushi rice evenly over it.
- 4
Arrange the prepared tuna, egg omelet, shredded cucumber, pickled radish, and simmered burdock root neatly on the rice.
- 5
Roll tightly using the bamboo mat while wrapping the ingredients with your fingertips, then slice into 2cm thick rounds and serve.
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