Ingredients with Measurements:
- 2 cups of cooked Japanese rice
- 1 medium-sized eggplant, sliced into thin rounds
- 4 slices of mozzarella cheese
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 4 sheets of nori seaweed
- 4 pieces of cooked shrimp
- 1 tablespoon of black sesame seeds
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, mirin, sugar, and salt to create a marinade.
2. Place the sliced eggplant in a shallow dish and pour the marinade over it. Let it sit for 10 minutes.
3. Preheat the oven to 375°F.
4. Place the eggplant slices on a baking sheet and bake for 10-15 minutes, or until they are soft and slightly browned.
5. Cut the mozzarella cheese into small rectangles.
6. Take a sheet of plastic wrap and place it on top of the bamboo sushi mat.
7. Place a sheet of nori seaweed on top of the plastic wrap.
8. Wet your hands with water and take a handful of cooked rice. Form it into a ball and place it on top of the nori seaweed.
9. Place a slice of eggplant on top of the rice ball.
10. Place a piece of mozzarella cheese on top of the eggplant.
11. Place a cooked shrimp on top of the cheese.
12. Take another handful of rice and form it into a ball. Place it on top of the shrimp.
13. Wrap the plastic wrap around the sushi roll and press down on the bamboo mat to shape it into a cylinder.
14. Remove the plastic wrap and sprinkle black sesame seeds on top of the sushi roll.
15. Repeat the process with the remaining ingredients to make three more sushi rolls.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4 sushi rolls
Nutritional information:
Calories per serving: 280
Fat: 8g
Carbohydrates: 42g
Protein: 10g
Sodium: 630mg
Substitutions for ingredients:
- Instead of mozzarella cheese, you can use any other type of cheese that melts well, such as cheddar or Monterey Jack.
- Instead of shrimp, you can use any other type of cooked seafood, such as crab or lobster.
Variations:
- Instead of eggplant, you can use other vegetables such as zucchini or bell peppers.
- Instead of nori seaweed, you can use soy paper or cucumber slices to wrap the sushi rolls.
Tips and tricks:
- Wetting your hands with water before handling the rice will prevent it from sticking to your hands.
- Use a sharp knife to cut the sushi rolls into bite-sized pieces.
- Serve the sushi rolls with soy sauce and wasabi for dipping.
Storage instructions:
Store the sushi rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the sushi rolls, wrap them in damp paper towels and microwave for 30 seconds.
Presentation ideas:
Arrange the sushi rolls on a platter and garnish with sliced avocado and pickled ginger.
Garnishes:
- Black sesame seeds
- Sliced avocado
- Pickled ginger
Pairings:
- Green tea
- Sake
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the rice is too sticky, rinse it under cold water before using it.
- If the sushi roll falls apart, wrap it tightly with plastic wrap and press down on the bamboo mat to reshape it.
Food safety advice:
- Make sure to cook the eggplant and shrimp thoroughly before using them in the sushi rolls.
- Store the sushi rolls in the refrigerator and consume them within 2 days.
Food history:
Tenmusu is a type of sushi that originated in Nagoya, Japan. It is typically made with shrimp and rice, but this recipe adds a twist by incorporating eggplant and cheese.
Flavor profiles:
This sushi roll has a savory and slightly sweet flavor from the marinade, with a creamy and cheesy texture from the mozzarella cheese.
Serving suggestions:
Serve the sushi rolls as a light lunch or appetizer. They are also great for a party or potluck.
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Region: Japanese