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17 ingredients, 8 steps, cooking Teriyaki Pork Sushi Rolls

How are you every body, now you can present recipe Teriyaki Pork Sushi Rolls with 17 ingredients and 8 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 8 stages of easy cooking Teriyaki Pork Sushi Rolls.

Ingredients for Teriyaki Pork Sushi Rolls

1. Prepare : Sushi rice.
2. It’s : sheets Toasted nori seaweed.
3. Prepare : Imitation crab sticks.
4. You need : Spinach.
5. You need : Teriyaki Pork.
6. Prepare : Pork belly sliced thinly.
7. Prepare : Soy sauce.
8. You need : Sugar.
9. Prepare : Mirin.
10. You need : Garlic.
11. Prepare : Mayonnaise.
12. Prepare : Vegetable oil.
13. It’s : Thick fried omelette.
14. You need : Eggs.
15. It’s : Sake.
16. Prepare : Sugar.
17. It’s : Salt.

If all raw materials Teriyaki Pork Sushi Rolls it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking Teriyaki Pork Sushi Rolls

1. Coat a pan with vegetable oil, heat, and saute the pork and garlic. Add soy sauce, sugar, and mirin, and saute until the broth evaporates.
   
2. Crack an egg into a bowl, add sake, sugar, and salt, and mix thoroughly. Make the thick fried omelette with the mixture, and cut into 1.5 cm sticks (long and thin).
   
3. Quickly blanch the spinach in salted hot water (not listed), drain in a sieve, rinse with cold water, and squeeze tightly.
   
4. Spread out a sheet of nori seaweed on a sushi mat, and spread out 1/4 of the sushi rice thinly and evenly on top. Leave about 4 cm of seaweed for the overlap.
   
5. Lay the egg, crab meat with a little space in between, and spinach at the front of the sushi roll. Squeeze a generous amount of mayonnaise in the space between the imitation crab and egg.
   
6. Add the teriyaki pork on top of the squeezed mayonnaise, and roll it up.
   
7. After rolling, wrap the roll in plastic wrap, and let sit for a while. I think it makes it more difficult for the roll to fall apart if you cut it through the plastic wrap.
   
8. I heard that this tastes great with mustard-mayonnaise as well. That sounds nice! This is a tip from COOKPAD user "Mifu74".
   
9. Finish and Enjoy.

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