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You are here: Home / Recipes / Easy Thin Roll – Cucumber and Avocado Roll

Easy Thin Roll – Cucumber and Avocado Roll

June 7, 2009 by Benjamin and Koshiki Leave a Comment

hosomaki

Sushi rolls are normally created with the nori on the outside of the roll. There are two basic types, futomaki (thick) roll and hosomaki (thin) roll. Futomaki are made using a whole sheet of nori and hosomaki are made using 1/2 sheet. Making thin rolls can be a challenge with 1/2 sheet of nori. If the rice is spread too thick or you’ve put down too much filling, it can get too thick.  The final product often will often fall apart. If you are new to making sushi, you can try this method to get warmed up. In this recipe, a full sheet is used, so there is a little extra nori wrapped up within the sushi roll. However, it stays together well, and is a good way to practice rolling traditional sushi rolls.

Recipe:

1. Cook and prepare sushi rice. Cut cucumbers.

vegroll_1

2. Place full shett of nori, rough side up, on sushi mat. Moisten hands and grab a small handful of sushi rice. Press it down to form an long ellispe and place rice on nori.

vegroll_2

3. Spread rice evenly over sheet of nori. Place the filling just below the center of the rice. In this case, cucumber and advocado.

vegroll_3

4. Use both hands to press the filling in while rolling the sushi mat.  Cover the roll with the mat and press down slightly to help shape the sushi roll. Cut in half and then cut each half into thirds (you’ll have 6 pieces when finished).  Garnish with pickled ginger and wasabi and enjoy

Filed Under: Recipes, sushi Tagged With: recipe, suhi

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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Tonkatsu
Can't go wrong with fried pork 😁  うまっ😋  Serving: 2 people  INGREDIENTS:
¾ pound pork loin (cut into two large slices or four smaller slices)
1 cups of panko bread crumbs
¼ cup four
1 egg, well beaten with a tablespoon of cold water
Salt and pepper  2 cups of vegetable oil for deep frying  For the home-made Tonkatsu sauce:
2 tablespoons Worchester sauce
2 tablespoons ketchup
1 tablespoon soy sauce  DIRECTION:
Make the sauce by mixing the Worchester sauce, ketchup, and soy sauce in a small saucepan.  Heat the sauce until everything is well-combined.  Keep it warm.  Cut pork into either two large slices or four smaller slices.  The meat should be about ¼ inch-thick.  Tenderize the meat if necessary and cut slits into any fat or membrane so the meat will not curl as it deep-fries.  Lightly salt and pepper the pork. 
Dust the pork in flour, dredge them in egg mixture, then press them onto panko bread crumbs.  The pork should be covered completely in bread crumbs.
Heat the oil to 300 F and fry the pork one at a time, turning it as it brown's about 3 minutes total.  Take the pork out of oil and dry it in an oil drying rack or paper towel. 
Cut the pork into strips and serve them hot with home-made Tonkatsu sauce.  #cookjapanesefoodathome
#tonkatsu 
#tomorrowiskatsudon
#friedpork
Join me Feb. 2 for a free virtual Tonkatsu class. Join me Feb. 2 for a free virtual Tonkatsu class. 
Menu: Tonkatsu, Miso Soup, Greens with Plum Dressing, Roasted Beets Salad with Miso Dressing and Walnuts.  Vegetarian option available.  Sign up via Seward Co-op Cooking Class  #japanesecookingclass
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