Recipe: Delicious Soboro Sushi Rolls

Soboro Sushi Rolls.

You can have Soboro Sushi Rolls using 17 ingredients and 18 steps. Here is how you cook it.

Ingredients of Soboro Sushi Rolls

  1. It’s 3 cups (180 ml) of cup) Short Grain Sushi Rice.
  2. It’s 72 ml of Rice Vinegar.
  3. Prepare 60 g of Sugar.
  4. It’s 1 teaspoon of Salt.
  5. Prepare 5-6 of Nori (Seaweed Sheets).
  6. It’s of Eggs *optional, 1 & 1/2 Eggs per roll.
  7. You need of Salt for seasoning Eggs.
  8. Prepare of Soboro & Fillings.
  9. You need 250 g of Chicken Mince OR Lean Pork Mince.
  10. It’s 1 teaspoon of Oil.
  11. It’s 1 teaspoon of grated Ginger.
  12. Prepare 1 of cupful finely chopped Vegetables *e.g. Carrot, Shiitake, Peas, etc.
  13. You need 1 handful of Baby Spinach.
  14. You need 1 tablespoon of Sugar.
  15. You need 2 tablespoons of Soy sauce.
  16. Prepare 1 tablespoon of Mirin.
  17. Prepare 1/2 tablespoon of Corn Starch *mixed with 1/2 tablespoon Water.

Soboro Sushi Rolls instructions

  1. Make Sushi Rice: Cook Rice as normal and allow it to steam for 10 minutes..
  2. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot, then empty it into a large mixing bowl..
  3. Mix it well gently and thoroughly, fanning the Rice with a fan or piece of cardboard to help the rice cool quickly. Cover with a damp cloth to stop the rice drying out..
  4. Soboro Filling: Heat Oil in a frying pan over medium heat, cook Minced Meat and Ginger, breaking up into small crumbles. Add chopped Vegetables, but do not add Baby Spinach yet, and stir-fry for several minutes..
  5. When cooked, add Sugar, Soy Sauce and Mirin, and stir to combine. Add Baby Spinach, and stir for a few minutes..
  6. There should be some liquid in the pan. Gradually add some Corn Starch mixture, do not add all of it at once as you probably don’t need all of it, and stir until thickened..
  7. Cool the mixture completely..
  8. Cook Thin Square Omelettes Using A Round Pan: To make 20cm square Omelette (about the same size as Nori sheet), you would need a very large round frying pan. My largest pan is 32cm and I can make 18cm square. Using this size pan, you would need 1 & 1/2 large Eggs for 1 thin round Omelette..
  9. Whisk Eggs very well cutting through Egg White, but try not to create bubbles. Add 1 very small pinch Salt and mix well..
  10. Heat a frying pan over medium heat, and apply a small amount of Oil very thinly. Remove excess Oil using paper towel. *Note: Do not heat the pan too hot as the too hot pan brown the omelette..
  11. Pour the whisked Egg onto the frying pan, tip and rotate the pan to spread the Egg evenly to form a thin omelette. Remove from the heat, so that it won’t get browned..
  12. *Note: Cook a right amount of Egg depending on the size of the frying pan. You need to cook a very thin omelette like a crêpe..
  13. As it is being cooked, the edges will come off the pan. Carefully hold the edges and turn it over. You may wish to use a large spatula..
  14. Cut each round Omelette into a square. Scraps can be sliced into fine strips and use for filling or something else. *Note: If the square is smaller than Nori, you can simply trim Nori into a matching size..
  15. How To Roll With Omelette: Place a sheet of plastic wrap on Makisu (bamboo mat). Place a square Omelette on the plastic wrap and spread out cooled Sushi Rice. You need to leave some empty space at the end..
  16. Trim a sheet of Nori into a similar size as required, but make it slightly short, and place it on the rice. Press it down. Spread some Soboro Filling as shown in the picture..
  17. Lift the nearest end of Makisu and fold over the filling, and roll tightly forward to the end, peeling off the plastic wrap. Tightly wrap with the plastic wrap..
  18. You can wrap with Nori as normal..
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