Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, teriyaki pork sushi rolls. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Dragon Roll - How To Make Sushi Series. Teriyaki Sauce and Thick Teriyaki Glaze Recipe. Teriyaki Steak rolls or Beef Rolls (牛肉巻き) are staples in Japanese home cooking and bento recipes. As thinly sliced beef and pork are essential for authentic Japanese cooking, we stuff and roll up various ingredients to make delicious steak rolls.
Teriyaki Pork Sushi Rolls is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Teriyaki Pork Sushi Rolls is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook teriyaki pork sushi rolls using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Teriyaki Pork Sushi Rolls:
- Take 540 ml Sushi rice
- Prepare 4 sheets Toasted nori seaweed
- Take 12 stick Imitation crab sticks
- Make ready 150 grams Spinach
- Make ready Teriyaki Pork
- Get 150 grams Pork belly sliced thinly
- Get 2 tbsp Soy sauce
- Prepare 1 tbsp Sugar
- Get 1 tbsp Mirin
- Make ready 1/2 clove Garlic
- Take 1 Mayonnaise
- Take 1 Vegetable oil
- Take Thick fried omelette
- Get 3 Eggs
- Make ready 1 tsp Sake
- Get 1 tsp Sugar
- Take 1 pinch Salt
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Instructions to make Teriyaki Pork Sushi Rolls:
- Coat a pan with vegetable oil, heat, and saute the pork and garlic. Add soy sauce, sugar, and mirin, and saute until the broth evaporates.
- Crack an egg into a bowl, add sake, sugar, and salt, and mix thoroughly. Make the thick fried omelette with the mixture, and cut into 1.5 cm sticks (long and thin).
- Quickly blanch the spinach in salted hot water (not listed), drain in a sieve, rinse with cold water, and squeeze tightly.
- Spread out a sheet of nori seaweed on a sushi mat, and spread out 1/4 of the sushi rice thinly and evenly on top. Leave about 4 cm of seaweed for the overlap.
- Lay the egg, crab meat with a little space in between, and spinach at the front of the sushi roll. Squeeze a generous amount of mayonnaise in the space between the imitation crab and egg.
- Add the teriyaki pork on top of the squeezed mayonnaise, and roll it up.
- After rolling, wrap the roll in plastic wrap, and let sit for a while. I think it makes it more difficult for the roll to fall apart if you cut it through the plastic wrap.
- I heard that this tastes great with mustard-mayonnaise as well. That sounds nice! This is a tip from COOKPAD user "Mifu74".
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So that’s going to wrap this up for this special food teriyaki pork sushi rolls recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
