Original: English

Salad Roll

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

An easy recipe to recreate the popular salad rolls from convenience stores at home. Learn the tricks to perfectly roll thick sushi rolls packed with ingredients using readily available items. This recipe is full of tips for delicious results.

📖Cooking Basics

dry（tantanmen）

Steps

First, in a bowl, combine 2 tbsp vinegar, 1.5 tbsp sugar, and 0.5 tsp salt. Mix well to create the sushi vinegar. (Tip: You can also use store-bought sushi vinegar).
🕒 01:41
Place 1 go (approx. 150g) of sushi rice into a bowl. Drizzle the sushi vinegar over the rice and mix quickly. (Tip: Mixing while the rice is warm prevents it from becoming sticky and clumpy).
🕒 02:08
Once the sushi rice is ready, cover it with paper towel to prevent it from drying out and let it cool.
🕒 02:32
In a separate bowl, crack 1 egg and lightly beat it.
🕒 02:44
Add 1 tbsp water, 1 tsp sugar, and 0.5 tsp soy sauce to the beaten egg. Mix thoroughly until the sugar dissolves. (Tip: Adding a little water loosens the egg proteins, resulting in a tender texture).
🕒 02:50
Heat vegetable oil (to taste) in a frying pan over medium heat for about 30 seconds, spreading the oil.
🕒 03:08
Pour the egg mixture into the pan in three portions. Once the surface of the egg is no longer liquid, slide it to the back. When it's half-cooked, roll it from the bottom upwards to create a thin omelet. (Tip: Don't worry if the first roll isn't perfect. Pouring more egg mixture under the rolled portion helps).
🕒 03:30
Wrap the finished omelet in paper towel, shape it, and let it cool to room temperature.
🕒 04:51
Trim the ends of 1/2 cucumber. Cut it to match the width of your seaweed sheets and then into 4 equal pieces.
🕒 05:11
Loosen 8 imitation crab sticks while still in their packaging.
🕒 05:34
Drain the liquid from 1 can of tuna thoroughly and place it in a container.
🕒 05:48
Add 1 tbsp mayonnaise and 0.25 tsp soy sauce to the tuna and mix well.
🕒 06:06
Cut the cooled omelet into 4 equal pieces.
🕒 06:17
Prepare a bamboo sushi mat with the strings facing away from you. (Tip: Ensure the flat side of the mat is facing inwards).
🕒 06:29
Place a roasted seaweed (nori) sheet on the mat with the rough side facing up. (Tip: The rough side should be on the inside of the roll).
🕒 06:37
Spread the sushi rice evenly over the seaweed sheet, wetting your hands as needed. Leave about 2cm at the far edge empty and create a slightly raised mound there. (Tip: Creating this mound at the edge helps achieve a neat finish).
🕒 06:44
First, place 4 lettuce leaves in the center. Then, arrange the sliced cucumber, omelet, loosened imitation crab sticks, and tuna mayonnaise on top. (Tip: Placing the lettuce first and then the other ingredients in the center makes rolling easier).
🕒 07:15
With the ingredients positioned where the roll will start, press them down with your hands and roll once.
🕒 07:39
Tighten the roll firmly once, then lift the front of the bamboo mat and pull it back. Place the roll seam-side down and shape it.
🕒 07:51
Remove the bamboo mat. Return the roll seam-side down and roll it further to complete the shape. Secure with a rubber band.
🕒 08:06
Let the roll sit for about 10 minutes to allow the ingredients to meld together.
🕒 08:21
Wet your knife blade and cut the salad roll in half, then into your desired eating width. (Tip: Cutting it in half, then in half again, helps create uniform thickness).
🕒 08:33
Arrange on a plate and serve. Enjoy!
🕒 09:21