About Valentine Sushi Roll Recipe: Let’s celebrate love in Japanese way with these cute heart shaped sushi rolls. These heart shaped sushi rolls, filled with yours and your loved one’s favourite sushi fillings, are a fantastically unique way to show your feelings.
Ingredients of Valentine Sushi Roll
80 gms cooked rice
1 nori seaweed
15 ml sushi vinegar
20 ml soy sauce
10 gms wasabi paste
20 gms sushi ginger (optional)
50 gms avocado
80 gms raw tuna or salmon (optional)
10 gms tobiko fish roe egg (optional)
3 gms sesame seeds
5 gms micro greens
10 gms spicy japanese mayo
10 ml teriyaki sauce
30 gms cucumber
How to Make Valentine Sushi Roll
1.Before we make makizushi, we need to prepare the sushi rice that will be used.
2.Slice avocado and fish into long, thin strips. Try and keep the thickness of both ingredients to less than 2 cm.
3.Grab a single sheet of nori seaweed and cut it in half before spreading cooked rice on it. Flip it over, so the rice is facing down, then place your avocado slices and fish on the nori seaweed so that all the nori is covered.
4.Now grab the front edge of the nori and begin rolling it over to create the round shaped roll.
5.Make sure that the avocado and fish don’t fall out the ends of the roll. Spread your tobiko fish eggs or sesame over the rice to season it, and then lay a sheet of plastic film over the sushi roll.
6.Using the sushi rolling mat, compress your roll so that it is tight and solid. Then start pushing the side of the sushi roll furthest away from you down with the mat so that it starts spreading out. Our goal is to create a teardrop shape with the sushi roll which will become one half of the heart piece.
7.Once you have made the shape, put aside the rolling mat and slice the sushi roll into 6-8 equally sized pieces. It can be easier to leave the plastic film on when slicing.
8.Now carefully peel away the plastic and press two half heart pieces together to create one whole heart piece. Then simply present the finished sushi on a beautiful plate and then serve.
It is a good idea to have a bowl of water next to you when you are making makizushi to keep your fingers wet so the rice doesn’t stick to them. It is also a good idea to keep the knife wet when you cut it to guarantee a clean cut.
Use cling film to wrap the sushi rolling mat before you roll the sushi so that the rice will not stick to the mat. This makes it much easier to handle the sticky rice.
Key Ingredients: cooked rice, nori seaweed, sushi vinegar, soy sauce, wasabi paste, sushi ginger (optional), avocado, raw tuna or salmon (optional), tobiko fish roe egg (optional), sesame seeds, micro greens, spicy japanese mayo, teriyaki sauce, cucumber