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Before you jump to Yakiniku Sushi Rolls recipe, you may want to read this short interesting healthy tips about The Very Best Strategy to Track Your Food.
When you begin a diet just about the most often heard pieces of advice is to keep a food journal in which you write down every thing you eat during the day. Keeping your meal record not only helps you see clearly what you are consuming, it helps you see what you are not eating. One example is that, after following your food for a few days you might realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. Having it all written down may help you identify the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
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We hope you got benefit from reading it, now let's go back to yakiniku sushi rolls recipe. You can cook yakiniku sushi rolls using 18 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Yakiniku Sushi Rolls:
- You need 3 cups of (*180 ml cup) Short Grain Sushi Rice.
- Prepare 72 ml of Rice Vinegar.
- Get 60 g of Sugar.
- Prepare 1 teaspoon of Salt.
- Prepare 5-6 of Nori (Seaweed Sheets).
- You need 1 of Carrot.
- Take 1/2 bunch of Spinach.
- Provide of Soy Sauce & Sesame Oil for seasoning Spinach.
- You need 300 g of thinly sliced lean Beef.
- Provide 1 teaspoon of Sesame Oil.
- Use of Yakiniku Sauce of your choice *sweet type recommended, OR use the sauce below.
- Use of <Yakiniku Sauce>.
- Provide 1 tablespoon of Toasted Sesame Seeds *lightly ground.
- Provide 1 clove of Garlic *grated.
- Provide 1 of small piece Ginger *grated.
- Use 2 tablespoons of Soy Sauce.
- Get 1 tablespoon of Mirin.
- Take 1 tablespoon of Sugar.
Steps to make Yakiniku Sushi Rolls:
- Make Sushi Rice: Cook Rice as normal and allow it to steam for 10 minutes. 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..
- 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..
- Fillings: Cut Carrot into strips and cook in salted water. Wash Spinach, blanch in boiling water, cool in cold water, then drain well. Season lightly with a small amount of Soy Sauce and Sesame Oil..
- Heat Sesame Oil in a frying pan over high heat, cook Beef slices and season with Yakiniku Sauce. Cook until the sauce is gone, then cool..
- How To Roll: Place a sheet of Nori on Makisu (bamboo mat). You can try with Plastic Food Wrap or Foil if you dont have Makisu..
- Spread out cooled Sushi Rice on the Nori sheet. You need to leave some empty space at the end..
- Place some Beef and Carrot strips. Squeeze some Spinach to remove excess liquid, then place on the Beef, then start to roll..
- Lift the nearest end of Makisu and fold over rice and filling, matching the end of the spread rice to the other end, then press. Pull the Makisu end up and roll it, pressing it a couple of times..
- Cut into bite sized pieces with a sharp knife. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel..
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