Big Shogun Special Recipe
Make Big Shogun Special Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Sushi Fillings
Seasoning and Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear.
- 2
Cook the Rice
Combine the rinsed rice and 2.5 cups of water in a rice cooker and cook according to the rice cooker instructions.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt. Heat slightly to dissolve sugar, then gently fold this mixture into the rice. Allow to cool.
Prepare Sushi Fillings
- 4
- 5
Mix Cream Cheese
In a bowl, soften 0.5 cups of cream cheese and mix until smooth.
Assemble the Sushi
- 6
Lay Out the Rice
Place a sheet of nori (seaweed) on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top.
- 7
Add Fillings
Add a line of diced tuna, diced salmon, sliced avocado, julienned cucumber, and a thin layer of cream cheese across the center of the rice.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight cylinder. Seal the edge with a bit of water.
- 9
Slice the Roll
With a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.
Serve and Enjoy
- 10
Plate the Sushi
Arrange the sushi pieces on a plate. Serve with soy sauce, wasabi, sesame seeds, and pickled ginger on the side.