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サラダ巻き｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

cooked rice : 1 go
(A)酢 : 大さじ2
(A)砂糖 : 大さじ1と1/2
(A)塩 : 小さじ1/2
卵 : 1個
(B) Water : 大さじ1
(B) Sugar : 小さじ1
(B) Soy sauce : 小さじ1/2
(B) Mirin : 小さじ1/2
サラダ油 : 適量
焼きのり : 2枚
きゅうり : 1/2本
かにカマボコ : 6本
(C)ツナ缶 : 1個
(C)マヨネーズ : 大さじ1

Time required

80minutes

Procedure

1) Make sushi rice 01:51
Put (A) in a bowl and mix.
Add (A) mixed in warm rice and mix quickly.
Cover with kitchen paper to remove heat.
2) Prepare for omelet 02:37
Break the egg into a bowl and loosen it.
Add (B) and mix.
Strain once.
3) Bake omelet 03:19
Put salad oil in a frying pan and heat over medium heat for 30 seconds.
Add 2 and spread over the entire frying pan.
Roll it up, apply vegetable oil to the vacant part, and add 2.
When it is half-boiled, roll it toward you.
Put it back and put 2 in the empty part again.
Roll repeatedly until 2 is gone, and shape with the corners of the frying pan.
Transfer to a plate.
Wrap it in kitchen paper and remove the heat for about 10 minutes.
4) 玉子焼きを切る 05:15
4等分に切る。
1切れは更に横半分に切る。
5) ツナマヨネーズの下準備をする 05:38
ボウルに(C)を入れて混ぜる。
6) きゅうりの下準備をする 05:53
Cut off the calyx of the cucumber.
Cut according to the width of the grilled seaweed.
Cut in half vertically and then in half.
7) サラダ巻きを巻く 06:18
Prepare the makisu, put the grilled seaweed on it, and spread the sushi rice thinly.
Place omelet, cucumber, crab sticks, and tuna mayonnaise.
Roll from the front and lightly press.
Rewind it again, wrap it with a rubber band, and leave it for 10 minutes.
8) 仕上げる 07:56
まきすから外して切る。
お皿に盛り付ける。

Point

・ One go of rice will make 350g.
・ When cooked rice is cooked hard, it will be just right when combined with vinegar.
・ Rice vinegar is used as vinegar, but grain vinegar is also acceptable.
・ Two eggs are acceptable.
・ The finish will be beautiful by straining the egg liquid in step 2.
・ Using a rubber spatula in step 3 makes the work easier.
・ Before adding the egg liquid in step 3, add 2 to the tip of the chopsticks and bake.
・ Place the makisu so that the part with the string is on the back side.
・ In step 7, when spreading the rice, leave 1 cm to 1.5 cm at the end of the roll.
・ When placing ingredients in step 7, leave 5 cm in front.
・ Wetting the knife in step 8 makes it easier to cut.
・ Adjust the amount of mayonnaise of tuna mayonnaise to your liking.