Dozo Omakase & Handroll Recipe
Make Dozo Omakase & Handroll 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
Fillings
Method
Preparing Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold running water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 18-20 minutes, or until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and drizzle the vinegar mixture over the rice. Gently fold to combine without mashing the grains. Allow to cool to room temperature.
Preparing Fillings
- 4
Prepare the Fish
Slice the fresh salmon and tuna into thin strips suitable for sushi. Set aside.
- 5
Assembling Handrolls
- 6
Lay Nori Sheet
Place a sheet of nori on a bamboo sushi mat or a clean surface, shiny side up.
- 7
Spread Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll the Handroll
Using the bamboo mat, lift the edge closest to you and roll it over the fillings tightly, forming a cone shape. Seal the edge with a little water.
- 10
Serve
Serve the handrolls with soy sauce, wasabi, and pickled ginger on the side.