ド迫力！！60人前の超巨大巻き寿司

Preheat the oven to 200℃.

Make the tamagoyaki (Japanese omelette). In a bowl, mix eggs, sugar, men-tsuyu, dashi broth, and salt well.

Pour the egg mixture onto a baking sheet lined with cooking paper and bake at 200℃ for 10 minutes. Then lower the temperature to 180℃ and bake for another 5 minutes. Once done, remove the cooking paper immediately and let it cool before cutting into stick shapes.

Prepare the sushi rice. In a bowl, mix vinegar with sugar until dissolved, then add to warm rice and mix gently with a rice paddle.

On a bamboo mat, place a sheet of nori and spread the sushi rice evenly. Arrange salmon, kanpyo, kani kama, tuna, cucumber, octopus, shiso leaves, squid, and tamagoyaki in that order from the front, then roll it up with the bamboo mat to finish.

Equipment Needed

Spice Level:

Allergens