This is step by step pictures how to make Japanese Salad Rolling Sushi.
Ingredients are follows;
*Rice tasted by Japanese rice vinegar for Sushi.
*Cucumber
*Imitation crab
*eggs
*Lettuce
*Drained oil from Tuna can and tasted by mayonnaise

 I also will post the video to this website how to make this step by step.
 
1. This is how much you use for one Rolling Sushi. Please cool off the rice when you use it.


2. Please spread the rice around the Seaweed. Please make sure to have a space on top.


3. put lettuce.


4. Put 1/4 cucumber and egg


4. Put Tuna tasted by mayonnaise between the cucumber and egg.


5. Put imitation crub on top of the Tuna


6. Roll it and Push enough!
One point advise; Please roll from egg side and roll toward to cucumber.





7. Rolling SUSHI!! Yummy!!





Hope you enjoy this recipe.. :-)

Great post Yuko!    I love sushi! 

Yoko-girl,
Thank you
It sound difficult to make Rolling sushi but it is so easy to make it. And it is cool to have handmade sushi at home party, isnt it?
You can buy the rolling material made by bamboo at 100 yen store.

My mother is Japanese, so I already knew how to make sushi.  I haven't made this variety yet though!  I'm going to try it this weekend.   Thank you for posting the great pictures!  

I do have one question.  How do you get the egg like that?  Do you cook it and then let it cool? 

I also like how you used plastic gloves so the rice doesn't stick to your hands! That's such a great idea! I'm going to use them next time I make sushi!

I love making sushi rolls, just wish my husband would eat them. >:|

The sushi mat is a must, 'specially for the beginner, it makes it so much easier. I usually make spicy crab and shrimp for myself, but this one looks yummy. Thanks for the guide.

Yeah thank you...this is my fav one, but I have never had it with the lettuce. Oh Yoko-girl there is this square pan they use I have one but it is at my moms..lol.

I've never had sushi; I've always been kinda scared of it. But I figure its pretty messed up to go to Japan and not eat Japanese food, so I'm going to try it soon after we get there this weekend.

I was also curious as to how you got the eggs like that.

I do have one question. How do you get the egg like that? Do you cook it and then let it cool?

This egg was purchased from the store, but you can also make on your own.

there is this square pan they use

DocsWifey06, you are correct. You use a square pan, and then mix the egg, pour just a little into the pan, once it has started to harden, you roll it before it gets too hard. Then you pour more, and follow the steps 3 or 4 more times until the egg has all rolled together. You can cut it into pieces which you need.

I usually use 2 eggs, and scramble to pour in the pan.

I think I'll stick with the store bought egg!    Call me lazy! 

This is what it should look like.
You just roll it, pour more, roll it, pour more, until it bunches up together.

Then you can cut into strips.

Enjoy!!

I usually make spicy crab and shrimp for myself, but this one looks yummy.

Elizabeth, can you tell me how you make yours? thank you

Yoko-girl,
I don't call you lazy I think you are smart for saving time.  hehehe
Sometimes I get lazy,too

I just make the tamagoyaki (rolled egg) in a small pan. Add a little dashi, soy and sugar with the eggs. Add a bit to the pan each time and roll as it cooks. When it's done I roll it in a paper towel and the sushi mat to cool. It doesn't look as pretty as the pan made for it, tho.

Posted By Yuko on 26 Mar 2010 01:06 AM

I usually make spicy crab and shrimp for myself, but this one looks yummy.

Elizabeth, can you tell me how you make yours? thank you

Sure! But it's really, really simple. I'll just take the thawed frozen crab or shrimp and chop it into small pieces, a little shy of "mincing" them. After that mix up some mayo (Japanese is better) with a hot sauce. A mild hot sauce like Pete's or Louisiana is better so it's there for the taste and not all heat (but add more if you want it really hot). Then just mix the mayo mix and seafood together, just don't make it too "goupy".

They make for smaller rolls. But sometimes I'll add some greens, avacado and/or cream cheese. I'll also substitute the hot sauce for wasabi. You could also use your recipe above, but turn the crab into spicy crab... that's what I usually do when I have peeps over. Have the "normal" rolls, then the "spicy" versions.

The mayo and hot sauce/wasabi mix makes for a great drizzle (or dip) over the rolls, seafood, beef, salads, etc.

Elizabeth,

Thank you for the recipes.

That sound so easy! I have never made hot sushi so I will diffinitely try that  Thanks you!

Beautiful post, Yuko. MY TUMMY IS NOW HUNGRY!

One question: why IMITATION crab? does crab spoil super-quickly? Is it too flaky?

Man oh man, that final picture makes me want to yell OMNOMNOM GOBBLE GOBBLE!

Can I press my luck? Tell us how to do more of these. Oh oh oh oh oh! Know what I'd like? How do you make the onigiri? I think it's kinda the same, but are there special presses you can buy?

Yuko gets my vote for BEST POST OF MARCH (hey Adam! We should have BEST POST awards each month! I'd vote for any that have to do with foooooood

Onigiri is easy! Just plop a big spoon of rice onto some saran wrap and wrap it, smoosh into a triangle, or a ball, or mickey mouse- whatever! unwrap it, push your finger into it to make a hole and fill it with whatever you want. Cover up the hole, wrap it in some nasty seaweed paper stuff and there ya go!

Or you can buy molds- try in the kids lunch box section at Livin, or the Daiso's or Homes- or anywhere really. They have all sorts of shapes. You're on your own for filling recipes though (which I'm sure is what you really wanted).

I bought a boiled egg mold recently... haven't tried it yet, but it's supposed to turn my boiled egg into a bunny rabbit.  Looked cute so I bought it.

I've got the molds for all that too but I've never used them. Tell me how it turns out, lol.

I have used it for homemade butter instead tho. It's cute.

Posted By Lego John on 26 Mar 2010 05:21 PM
One question: why IMITATION crab? does crab spoil super-quickly? Is it too flaky?

I'm not sure of Yuko's answer, but the imitation crab keeps the cost down and is a lot easier to use. You can just pull a couple sticks out at time, too. I tend to save any left over real crab for crab cakes, lol.

Also, when you put it in a big roll like her example, or make it into "spicy" crab, you really can't tell the difference between the real stuff and imitation.

What is the BIG difference between Japanese and OTHER rice? Let's get to the bottom of this.

I know there is a difference--Japanese rice is fluffier/stickier/bigger/etc--something like that. I cook rice and I can never make it onigiri or other kind. It's always kinda flat and not as tasty. How do you make GOOD rice? Yuko, oooh Yuuuuuko!

Or anyone else.

Thanks for the advice, Tirani. Make the rabbit. Take a picture and post it. Ktnxbye.

The Japanese rice, and the stuff used for rolls, sushi, onigiri, and almost everything here, is short grain rice. And then you can get into higher quality rice made 'specially for sushi rice (Sushi stands for the rice, not the fish, BTW).

And when you prepare sushi rice it's cooked with a certain amount of water to make it sticky, and then rice wine vinegar and sugar is added as you prepare the rice for use.

Another trick is to put saran wrap down on the mat before making the roll, that way you can slice the roll without having the rice/seaweed stick to the knife. 

And, shameless plug, when getting started the book Sushi for Dummies (I'm not kidding) was a great, inexpensive intro to the art.  I'm certainly no master, but I can honestly say that for a time I was the best sushi chef on Gitmo... that I knew about anyway.*


*that's not really saying much, as I was the ONLY person making sushi that I knew about down there. 

Lego John,

Man oh man, that final picture makes me want to yell OMNOMNOM GOBBLE GOBBLE!

Can I press my luck? Tell us how to do more of these. Oh oh oh oh oh! Know what I'd like? How do you make the onigiri? I think it's kinda the same, but are there special presses you can buy?

Yuko gets my vote for BEST POST OF MARCH (hey Adam! We should have BEST POST awards each month! I'd vote for any that have to do with foooooood

Wow, I m glad you liked my post! I m honored to get vote from you! I guess I have to post more with foods. hahaha

One question: why IMITATION crab? does crab spoil super-quickly? Is it too flaky?

The reason why I use Imitation crab is that 3 of Japanese imitation crab is same length with seaweed as you see in the picture. It is interesting but normally Japanese cucumber is also same length with seaweed so you dont have to cut or anything so it is so easy. And same reason with Elizabeth, it is low cost. And maybe real crab get watery and spoil quicker?

Posted By Lego John on 26 Mar 2010 05:49 PM
What is the BIG difference between Japanese and OTHER rice? Let's get to the bottom of this.

I know there is a difference--Japanese rice is fluffier/stickier/bigger/etc--something like that. I cook rice and I can never make it onigiri or other kind. It's always kinda flat and not as tasty. How do you make GOOD rice? Yuko, oooh Yuuuuuko!

Or anyone else.

Thanks for the advice, Tirani. Make the rabbit. Take a picture and post it. Ktnxbye.

Yes it is big difference between Japanese rice and other rice. If you wanna eat just for rice it is ok but if you wanna use it for Sushi or Onigiri type of things, I recommend to use Japanese rice. Japanese rice wont get hard like rice you buy at commissary. And yes it is more stickier and fluffier and sweeter, I think.

Elizabeth,
Do you know that there is rice wine vinegar for Sushi? It is like sweet rice wine vinegar, so you dont have to mix with normal rice wine vinegar and sugar. It is so impressed that you know how to make it though! 

Yuko, no I didn't know! I've never seen them carry that back in America or at the commissary here. So next time I'm out in town I'll look. Thank you for letting me know!

Ok this sounds good. I'm going to make yakisoba (for the first time) for my girl and her kids and this will make a great addition. Do you have any homemade recipes for that? I have found some online and I feel bad because they say it is the junk food of Japan (yakisoba). Any other recipes for sushi?

I was on a train headed to London, England, and we stopped in Cambridge last December. Some folks came on the train and sat down next to us. Next thing I know, they pulled out some onigiri and opened one up. I punched him in his forehead, stole it, and ran away.

Everything in the preceding paragraph is true, except the part about me hitting him, taking it, and running away. I didn't know they sold onigiri outside of Japan until then. COOLIO

This thread makes me hungry, and I just ate.

Posted By GMM 3 Miner on 27 Mar 2010 03:13 PM
Ok this sounds good. I'm going to make yakisoba (for the first time) for my girl and her kids and this will make a great addition. Do you have any homemade recipes for that? I have found some online and I feel bad because they say it is the junk food of Japan (yakisoba). Any other recipes for sushi?

GMM3,
I hope you and your kids enjoyed the Yakisoba. I love it because it is easy and good!

Yes people say Yakisoba is not usually served for dinner but more for lunch.
But personally I serve Yakisoba at night, and my husband enjoys it so we dont care.

Well, for another type of sushi.... Do you know Temaki sushi?



Temaki means hand rolling. You prepare the Sashimi fishes, Rice tasted by rice wine vinegar, cucumbers, avocado. and seaweed cut in 4.

You put all the ingredients on the table together allowing each person to create their own seaweed wrap.
Each person can put stuff the way they want and roll by hand and eat.
So it is fun and less stress. Even kids can make it and have fun.

Thanks for the info I'm going to give it a try.

Oooh, it's like a sushi taco night! That sounds so fun, my kids would LOVE the Temaki and making it themselves. I may get brave and do it one day for them. They have no fear of Japanese food and try everything.

We need a Cooking with Yuko forum!