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Yakiniku Sushi Rolls
Yakiniku Sushi Rolls

Before you jump to Yakiniku Sushi Rolls recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to resolve the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. Read on for some methods to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small ways by which energy and money can be saved. Green living is not that hard. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to yakiniku sushi rolls recipe. To make yakiniku sushi rolls you need 18 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Yakiniku Sushi Rolls:
  1. Provide 3 cups (*180 ml cup) Short Grain Sushi Rice
  2. Provide 72 ml Rice Vinegar
  3. You need 60 g Sugar
  4. Take 1 teaspoon Salt
  5. Get 5-6 Nori (Seaweed Sheets)
  6. Take 1 Carrot
  7. Provide 1/2 bunch Spinach
  8. Use Soy Sauce & Sesame Oil for seasoning Spinach
  9. Take 300 g thinly sliced lean Beef
  10. Prepare 1 teaspoon Sesame Oil
  11. Use Yakiniku Sauce of your choice *sweet type recommended, OR use the sauce below
  12. Provide <Yakiniku Sauce>
  13. Get 1 tablespoon Toasted Sesame Seeds *lightly ground
  14. Prepare 1 clove Garlic *grated
  15. Use 1 small piece Ginger *grated
  16. Get 2 tablespoons Soy Sauce
  17. Take 1 tablespoon Mirin
  18. Provide 1 tablespoon Sugar
Instructions to make Yakiniku Sushi Rolls:
  1. Make Sushi Rice: - Cook Rice as normal and allow it to steam for 10 minutes. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot, then empty it into a large mixing bowl.
  2. Mix it well gently and thoroughly, fanning the Rice with a fan or piece of cardboard to help the rice cool quickly. Cover with a damp cloth to stop the rice drying out.
  3. Fillings: - Cut Carrot into strips and cook in salted water. Wash Spinach, blanch in boiling water, cool in cold water, then drain well. Season lightly with a small amount of Soy Sauce and Sesame Oil.
  4. Heat Sesame Oil in a frying pan over high heat, cook Beef slices and season with Yakiniku Sauce. Cook until the sauce is gone, then cool.
  5. How To Roll: - Place a sheet of Nori on Makisu (bamboo mat). You can try with Plastic Food Wrap or Foil if you don’t have Makisu.
  6. Spread out cooled Sushi Rice on the Nori sheet. You need to leave some empty space at the end.
  7. Place some Beef and Carrot strips. Squeeze some Spinach to remove excess liquid, then place on the Beef, then start to roll.
  8. Lift the nearest end of Makisu and fold over rice and filling, matching the end of the spread rice to the other end, then press. Pull the Makisu end up and roll it, pressing it a couple of times.
  9. Cut into bite sized pieces with a sharp knife. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel.

Basically you can put any fillings you like in sushi rolls to suit your tastes. I see many creative fillings here in Australia, unique fillings Japanese would not think of. For example, like chicken katsu, and Yakiniku. Traditionally, fillings are combination of vegetables and egg or sea foods. Kanpyo is made from dried shavings of calabash.

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