Kobe Roll Recipe
Tempura Shrimp, Tuna, Eel, Avocado, Tobiko on Top
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Ingredients
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Sushi Ingredients
Method
Preparation Steps
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer to a bowl and mix with rice vinegar, sugar, and salt. Allow to cool.
- 2
Prepare Fillings
Slice the tuna and eel into thin strips. Cut the avocado into slices. Ensure tempura shrimp are cooked and ready.
- 3
Assemble the Roll
Place a bamboo sushi mat on a flat surface. Lay a nori sheet shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Layer tempura shrimp, tuna, eel, and avocado in the center of the rice.
- 4
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and roll it over the fillings. Apply gentle pressure to form a tight roll. Continue rolling until the entire nori is wrapped around the fillings.
- 5
Cut the Roll
Using a sharp knife, wet it to prevent sticking, and slice the roll into 6-8 pieces. Repeat with remaining ingredients.
- 6
Garnish and Serve
Top each sushi piece with a small amount of tobiko. Serve with soy sauce and wasabi on the side.
