巻き寿司（恵方巻）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

ボウルに(A)を入れてよく混ぜる。
別のボウルにご飯を入れて、合わせた(A)を回しかけて手早く混ぜる。
キッチンペーパーを被せる。

焼き海苔1枚を半分に切る。
きゅうりの両端を切り落とし、焼き海苔の短い辺の幅に合わせて切り、4等分に切る。
大葉を水洗いし、キッチンペーパーで拭き取り、茎を切る。
カニ風味カマボコを2等分に切る。
たくあんを5mm幅に切り、5mm幅の細切りにする。

Place a sheet of grilled nori on the roll.
Leave about 1cm of space at the end of the roll and spread 1 over the entire roll.
Place shiso leaves in front of you.
Place the crab-flavored kamaboko on the back of the shiso leaves.
Place the pickled radish in front of the shiso leaves.
Place the salmon trimmings in front of the pickled radish.
Place the tuna trimmings on the back of the crab-flavored fish cake.
Place the tuna tataki on top of the pickled radish.
Place the cucumber in front of the seared tuna.
While pressing the filling, roll it once, then pull the front roll towards the back and roll the rest of the roll, pressing lightly to adjust the shape.
Place it on the front of the roll again, roll it up, and secure it with a rubber band.
Leave it for about 10 minutes and let it absorb.
Roll the rest in the same way.
Serve on a plate and complete.