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+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Japanese Recipe : Sushi Rolls

Cuisine : Japanese


  • Sushi Rice, see recipe
  • 3 sheets nori seaweed
  • Wasabi paste


  • Cucumber, cut into thin strips
  • 4 ounces smoked salmon
  • 2 ounces salmon roe
  • 8 medium prawns
  • Omelet Strip, recipe follows


  • 1 egg
  • 1/2 teaspoon sugar
  • 1 pinch salt
  • Oil


  1. Toast the nori sheets by holding directly over a medium low flame and passing it back and forth quickly till slightly crispy.
  2. Place a nori sheet on a bamboo rolling mat about 1/2 inch from end of mat facing you.
  3. Spread a small amount of wasabi paste over the nori. Wet hands and spread rice on the nori in a layer about 1/2 inch thick leaving a 1/2 inch border at the near and far end.
  4. Make a long indentation along the centre of the rice and lay some filling in the trench.
  5. Roll the mat tightly away from you making sure that the mat stays on top of the roll and doesn't get rolled into it.
  6. Cut the roll crosswise with a sharp damp knife and serve with soy sauce, pickled ginger and a small amount of wasabi paste on the side.
  7. Omelet Strip:
  8. Mix 1 egg,1/2 teaspoon. sugar,a pinch of salt lightly with a fork. Oil a frying pan, heat and add egg mixture. Tilt to spread the egg thinly and cook till set. Remove to a plate and let set. Roll up and cut into 1/4 inch wide strips.

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Last Modified: 11/28/11.