Maki with Ham and Vegetables

Maki with Ham and Vegetables
Summary Not available
Total time : 1 hr 20 mins
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Maki with Ham and Vegetables

Summary Not available
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Japanese
Keyword: 60-90 min, Seafood
Person: 16
Calories: 83kcal

Materials

  • 125 g Sushi rice
  • 150 ml water
  • 1 seaweed
  • 1 tbsp Rice vinegar
  • 1 tbsp sugar
  • 0.5 teaspoon salt
  • 2 eggs
  • 1 tbsp Mirin
  • 1 teaspoon sugar
  • 1 tbsp soya sauce
  • 2 tsp salt
  • 1 tbsp sesame oil
  • 2 carrots
  • 5 tbsp Mirin
  • 1 teaspoon sugar
  • 1 tbsp Rice vinegar
  • 0.25 Cucumber
  • 150 g Daikon radish
  • 150 g cooked ham
  • 2 Nori seaweed sheet
  • 100 g vegetables

Instructions

  • For the sushi rice: Rinse the rice until the water runs clear and drain
  • Put the rice and kombu in a shallow saucepan to soak
  • Bring to a boil over high heat for 2 minutes
  • Turn the heat to low, and let simmer until the rice is cooked, about 10 minutes
  • Remove the rice from the heat, cover, and let cool for 10 minutes
  • In another pot, heat the vinegar, sugar and salt together until warm
  • Put the rice in a shallow bowl
  • Remove the kombu and stir in the vinegar mixture
  • Let the rice cool, while stirring occasionally
  • For the omelet: Whisk the eggs with a pinch of salt, mirin, sugar, and soy sauce
  • In a small nonstick pan, heat the oil and add the egg mixture
  • Cook the omelet until set
  • Remove from the pan and cut into strips
  • For the carrots: Rinse, peel and cut the carrots into matchsticks
  • Combine them with the mirin, rice vinegar and sugar in a saucepan
  • Let simmer for 1 minute, and then cool
  • For the filling: Halve the cucumber lengthwise, remove the seeds and cut into matchsticks
  • Slice the ham and radish into matchsticks
  • Lay 1/2 a nori sheet on a bamboo mat and spread the sushi rice in an even layer, leaving a 1-2 cm (approximately 1/2 to 3/4 inch) border around it
  • Place the omelet, carrots, cucumber, ham and radish in the middle and roll it up tightly
  • With the seam facing down, cut the roll into 2 cm (approximatly 3/4 inch) pieces
  • Serve the sushi on plates garnished with vegetables

Notes

No extra notes

Nutrition

Calories: 83kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 603mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1641IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg
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