date: 2020-09-14T11:27:57.493Z image: https://img-global.cpcdn.com/recipes/5563101882613760/751x532cq70/kumamoto-nankan-age-ginger-rice-sushi-rolls-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5563101882613760/751x532cq70/kumamoto-nankan-age-ginger-rice-sushi-rolls-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5563101882613760/751x532cq70/kumamoto-nankan-age-ginger-rice-sushi-rolls-recipe-main-photo.jpg author: Jeremy Johnston ratingvalue: 4.8 reviewcount: 43157 recipeingredient: - "4 Nankanage" - "100 ml Japanese dashi stock" - "1 tbsp Soy sauce" - "1 tbsp Usukuchi soy sauce" - "1 tbsp Mirin" - "1 tbsp Sugar" - "540 ml Raw rice" - "90 ml Sushi Vinegar store bought" - "2 tbsp Toasted sesame seeds" - "60 grams Sweet pickled ginger handmade" - "8 Asparagus" - "4 Imitation crab sticks" - "1 small can Canned tuna" - "1 tsp Sugar" - "1 tsp Soy sauce" recipeinstructions: - "Pour hot water over the Nankan-age to remove excess oil on the surface." - "Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors." - "Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion." - "Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly." - "Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3." - "Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll." - "Neaten the roll by pressing it over the plastic wrap that you spread out under the roll." categories: - Recipe tags: - kumamoto - nankanage - ginger katakunci: kumamoto nankanage ginger nutrition: 273 calories recipecuisine: American preptime: "PT13M" cooktime: "PT33M" recipeyield: "4" recipecategory: Lunch ---  Hey everyone, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, kumamoto nankan-age ginger rice sushi rolls. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Kumamoto Nankan-age Ginger Rice Sushi Rolls is one of the most popular of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. They are fine and they look fantastic. Kumamoto Nankan-age Ginger Rice Sushi Rolls is something that I've loved my entire life. To get started with this particular recipe, we have to first prepare a few ingredients. You can have kumamoto nankan-age ginger rice sushi rolls using 15 ingredients and 7 steps. Here is how you can achieve it. ##### The ingredients needed to make Kumamoto Nankan-age Ginger Rice Sushi Rolls: 1. Make ready 4 Nankan-age 1. Take 100 ml ◎Japanese dashi stock 1. Make ready 1 tbsp ◎ Soy sauce 1. Make ready 1 tbsp ◎ Usukuchi soy sauce 1. Get 1 tbsp ◎Mirin 1. Make ready 1 tbsp ◎Sugar 1. Take 540 ml Raw rice 1. Make ready 90 ml ● Sushi Vinegar (store bought) 1. Take 2 tbsp ●Toasted sesame seeds 1. Prepare 60 grams ● Sweet pickled ginger (handmade) 1. Make ready 8 ・Asparagus 1. Prepare 4 ・Imitation crab sticks 1. Prepare 1 small can ・Canned tuna 1. Take 1 tsp Sugar 1. Prepare 1 tsp Soy sauce ##### Instructions to make Kumamoto Nankan-age Ginger Rice Sushi Rolls: 1. Pour hot water over the Nankan-age to remove excess oil on the surface. 1. Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors. 1. Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion. 1. Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly. 1. Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3. 1. Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll. 1. Neaten the roll by pressing it over the plastic wrap that you spread out under the roll. So that's going to wrap this up for this special food kumamoto nankan-age ginger rice sushi rolls recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!