Tanuza sushi recipe
Tanuza sushi is easy to make, even if you have never made sushi at home before. Just follow the steps and you can enjoy delicious homemade sushi.
Equipment
- 1 makisu sushi mat
- 1 transparent plastic film
- 1 mandolin
- 5 wooden picks
Ingredients
- 1 portion of already cooked vinegared Japanese rice see our recipe for sumeshi vinegared Japanese rice
- 5 big shrimp
- 1 cucumber
- 1 pinch of salt
- 1 tsp of rice vinegar
For the omelette
- 2 eggs
- 1 tsp white sugar
- 1 tsp potato or corn starch
- 1 pinch of salt
Instructions
Food preparation
- Take your portion of already cooked vinegared Japanese rice and place it on a transparent cling film and your makisu. Spread the rice out widthwise, then using the makisu wrap the rice in the cling film. Tighten well. Set aside your "sausage" of rice rolled in the cling film.
- Cut your cucumber into thin slices with a mandolin and then cut the slices in half. Then add a little salt and rice vinegar. Keep your cucumber strips aside.PS: The strips measure about 3 to 5 cm long depending on the size of your rice roll.
- Skewer the shrimp with wooden skewers, boil until they are straight. Peel the shrimp and cut them in 2. Set aside on paper towels.
- For the omelet, mix well the ingredients, eggs, salt, starch and sugar. On your frying pan, cook your omelette on a low heat, it must remain yellow. Let it cool down and cut it in the same size as your cucumber.
Preparation of tazuna sushi
- Place a long piece of cling film on the makisu. Place the shrimp, cucumber and omelet on the makisu, overlapping slightly.
- Place your rice roll on top, removing the cling film from around the rice.
- Wrap it with the makisu and tighten firmly.
- The cling film will surround your sushi roll, on the sides make twists to tighten the whole.
- Wait 5 to 10 minutes before cutting into bite-size pieces.
