Surf and Turf Roll Recipe Video
Ingredients
| Nori sheet | 1 | |
| Sushi rice | 1 1⁄2 Cup (24 tbs), cooked | |
| Crab meat | 2 Tablespoon, cooked | |
| Carrot spear | 1 Large (1/2 an inch thick and about 8-10 inches long stick of carrot) | |
| Pickled daikon radish spear | 1 Large (1/2 an inch thick and about 8-10 inches long stick of pickled daikon radish or oshinko maki) | |
| Cucumber stick | 1 Large (1/2 an inch thick and about 8-10 inches long stick of carrot) | |
| Kaiware sprouts | 1⁄2 Cup (8 tbs) | |
| Teriyaki beef with grilled onions | 2 Tablespoon, cooked | |
| Shichimi pepper | 1⁄2 Teaspoon | |
| Wasabi | 1⁄2 Teaspoon |
Directions
MAKING
1. Place the nori sheet on your cutting board.
2. The cooked sushi rice goes on top of it. Using hands spread the rice in an even layer over the nori.
3. Flip and put the rice side down on the board.
4. Place the crab meat, cucumber, pickled daikon,carrot in a line along the bottom edge of the sheet.
5. Place the sprouts such that the leaf side sticks outside the roll.
5. Place the teriyaki beef with onions alongside the vegetables.
6. Start folding the bottom side up enclosing the filling and tightly rolling the sushi in a thick cylinder.
7. Cover with a plastic wrapped bamboo sushi mat over the roll and gently squeeze to make the roll firm.
8. Using a sharp knife, cut the roll into 6 pieces.
SERVING
9. Sprinkle shichimi pepper and fish egg on the roll. Lay some wasabi on the side of the plate. Garnish with thinly sliced spring onions and serve.
1. Place the nori sheet on your cutting board.
2. The cooked sushi rice goes on top of it. Using hands spread the rice in an even layer over the nori.
3. Flip and put the rice side down on the board.
4. Place the crab meat, cucumber, pickled daikon,carrot in a line along the bottom edge of the sheet.
5. Place the sprouts such that the leaf side sticks outside the roll.
5. Place the teriyaki beef with onions alongside the vegetables.
6. Start folding the bottom side up enclosing the filling and tightly rolling the sushi in a thick cylinder.
7. Cover with a plastic wrapped bamboo sushi mat over the roll and gently squeeze to make the roll firm.
8. Using a sharp knife, cut the roll into 6 pieces.
SERVING
9. Sprinkle shichimi pepper and fish egg on the roll. Lay some wasabi on the side of the plate. Garnish with thinly sliced spring onions and serve.
Chef
