Japan’s Lucky Sushi — Eat This for a Good Year Ahead

This is a hōmaki, but it is not traditional. We will eat at Sushi Maru once this year. Today, I'll put a crispy shrimp tempura inside. Let's begin. First, boil the white rice. I wash the rice thoroughly until the water becomes clean. This removes excess fat and ensures the rice cooks evenly. Wash the rice thoroughly, then transfer it to a pot. I'm using an Azunware pot, but the heavy-bottom pot is just right. Add water and place over medium heat. Stir thoroughly from the bottom just before it boils. To prevent the rice from sticking Once it starts boiling, cover it and cook on the lowest heat. Boil for 10 minutes After 10 minutes, turn off the heat, sift the rice, and cover it with the lid. I'll boil it for another 10 minutes. While the rice is cooking, let's prepare the sushi vinegar. Add sugar, salt, and rice vinegar to the pot. Turn the heat to medium and stir thoroughly. When sugar and salt dissolve, the water becomes clear. Do not boil. I want to preserve the subtle aroma of soy sauce. To add more umami, I'll add a small comp cap. Transfer the freshly boiled rice to a wide bowl. Evenly dissolve sushi vinegar over the rice. Mix the rice thoroughly using the chopsticks. Do not scatter the sushi vinegar I'll leave it until the ingredients are ready. Let's prepare the ingredients. For egg salad, chop the hard-boiled eggs finely. Or, I like to cut the egg in the shape of a cross. Mix in mayonnaise. Next, grate the lettuce. I'll leave a link in the description for the shrimp tempura. You may also use fried fish or tonkatsu. You may use any ingredients you like. When all the ingredients are prepared, transfer them to the bowl. Place half of the seaweed. Place the sushi ingredients underneath the sushi ingredients. Wet your hands with vinegar water. Take half of the sushi. Place it on top of the seaweed. Leave one inch of space Spread the sushi flat. Don't push too hard. Sushi should be kept light and slightly fluffy. Place the seaweed in the center. Egg salad Fried shrimp and crab sticks To roll it up, press the sushi roll with your fingers and thumb. Gently press down with another finger. While rolling forward, insert the ingredients inside Gently press to shape it. The shrimp tempura from Ehomaki is ready. Crispy modernist Japanese roll I really love how the taste of mayonnaise resembles Japanese flavor. Creamy and comfortable And I am satisfied with the unique Japanese flavor. Try this recipe. Thank you for watching the video. Please be seated. Share videos with your friends and family. Subscribe if you don't want to miss my new videos And follow me on social media Please give it a try. Join my Happy Meal group and share food with me All of the items I use in my videos are available in my Amazon store. For more details, please visit my website, princessbamboo.com. Let's meet again. Goodbye