Sam’s Japanese rolls
August 16, 2005
Filed under Asian cooking, Japanese-style cooking, My kids cook too!
Season 2 cups of cooked and cooled Japanese rice with 1/8 cup of rice vinegar, 1/8 cup of light (Japanese) soy sauce and 2 tablespoonfuls of oyster sauce. Stir to blend well.
Cook two beaten eggs in a little oil. As they set, push the eggs towards the center so that the omelet doesn’t flatten out. Cut the omelet in 3 to 4 portions lengthwise.
Lay a sheet of nori on a plate (or on a bamboo mat if you have one) and spread the seasoned rice over it. Towards one edge, lay the crab sticks and the cooked egg. Roll the nori, jelly roll style, as firmly and as tightly as you can.
Cut each “log” into 3/4 inch slices with a wet knife.
Serve with light (Japanese) soy sauce and wasabi paste.
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[...] Last time we had homemade maki, it was my 13-year-old daughter who made them with crabsticks and scrambled eggs. She made some again last night, ditching the eggs and combining crabsticks with strips of ripe mango. No pics of those though. She, her father and her sister were eating as she rolled them. [...]
hi, where do you buy JAPANESE RICE and do we have a local name for that? i intend to buy stuff @ sm supermarket and hopefully i’d be able to find japanese rice & rice vinegar too
At Cost U Less in Libis, they have it, ice. In 2 and 5-kg bags, I think. And it’s simply called Japanese Rice.
I also make california maki at home and it’s always a big hit. You can buy japanese rice in supermarket, and the rice vinegar, you can alter that with just the normal vinegar (it has the same taste and glossiness to the rice. In one of the instructions from a website, they put monosodium glutamate. But you can skip that one. The best soy sauce to combine it with is the lee kum kee.
By the way, as for the sushi mat, you can cover it with clingrap everytime you are using it (to keep it clean) and if you are done with your nori package, get the pack that keeps mold away (silicon) and put it in your sushi mat.