Celery sushi rolls
This sushi roll uses pickled celery. You can add your favorite condiments to the inside. When cutting the sushi roll, if the knife is sticky, the cut edges will get dirty, so it's a good idea to have a wet cloth ready and wipe it frequently
How to make it
1
Slice the pickled celery (see separate recipe) diagonally into thin strips
2
Place the nori seaweed on a rolling mat and spread the sushi rice from the front to the center. If you mound the edges up like a mountain, the shape will be neater
3
Top with pickled celery, chopped pickled eggplant, and radish sprouts, and sprinkle with toasted sesame seeds
4
It's a good idea to roll it so that the front of the mat is aligned with the top of the vinegared rice. Continue rolling to the end while adjusting the shape
5
Remove from the rolling mat and cut into bite-sized pieces
6
Serve in a bowl and it's finished.
Ingredients for2 bottles
-
- Pickled celery
- 1 stick (approximately 80g)
-
- Shibazuke
- 15g
-
- Kaire Daikon
- Appropriate amount
-
- roasted sesame
- A little
-
- Vinegared rice
- 300g
-
- Grilled seaweed
- 2
[PR]
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