Panda Sushi Rolls

  ✂︎

Favorite

Comment

List

       

Share

• 

  Step 1

  Combine 1 cup (200 g) of the sushi rice with the minced bettarazuke and the white sesame seed. Gently mix to incorporate, then divide into the following portions: 5 teaspoons; ½ cup (100 g); 1 tablespoon x 4; and 3½ tablespoons.

• Step 2

  Combine the remaining ½ cup (100 g) of sushi rice with the black sesame seed and shiso powder. Divide into a 3-tablespoon portion and a 5-tablespoon portion.

• 

  Step 3

  Make the ears. Place the long ½ half-sheet of nori on the sushi mat with the long edges parallel to the slat. Arrange the 3-tablespoon portion of black sesame-seed rice along the center of the nori and make a round thin roll. Slice into 8 pieces.

• 

  Step 4

  Make the eyes. Place the long ¾ half-sheet of nori on the sushi mat with the long edges parallel to the slat. Arrange the remaining 5 tablespoons of black sesame-seed rice along the center of the nori and form into an elliptical roll. Slice in half crosswise to make 2 shorter rolls.

• 

  Step 5

  Make the mouth. Lay ¹⁄³ half-sheet of nori on the sushi mat with the long edges parallel to the slats. Arrange a 5-teaspoon portion of white bettarazuke rice on the nori and make a round roll. Being careful not to cut all the way through the nori at the bottom, slice the roll in half lengthwise. Open up the roll.

• 

  Step 6

  Make the nose. Lay the remaining ¹⁄³ half-sheet of nori on the sushi mat with the long edges parallel to the slats. Arrange the Kanpyo Simmered Gourd on the nori, close to the front of the long edge. Roll into a thin cylinder, starting at the front edge.

• 

  Step 7

  All the components of the Panda Rolls’ features.

• 

  Step 8

  Assemble the face. Lay the extended nori sheet on the sushi mat with the short edges parallel to the slats. Spread the ½-cup (100-g) portion of white bettarazuke rice across the nori, leaving a 1½-inch (4-cm) space on either side.

• 

  Step 9

  Form the rice so that it is slightly higher at the center, as shown in the photo.

• 

  Step 10

  Shape a 1-tablespoon portion of the bettarazuke rice into a low mountain and set it on the center of the rice bed.

• 

  Step 11

  Place one of the elliptical eye rolls from step 4 on either side of this mountain, angling each one outward and upward.

• 

  Step 12

  Fill the space between the eyes with another 1-tablespoon portion of the white rice.

• 

  Step 13

  Place the nori-wrapped kanpyo “nose” in the center.

• 

  Step 14

  Fill in the space on either side of the nose with 1-tablespoon portions of bettarazuke rice.

• 

  Step 15

  Gently smooth the surface so it is flat and even, then place the “mouth” from step 5 face-down on top.

• 

  Step 16

  Form the remaining 3½ tablespoons of bettarazuke rice into an even rounded mound over the mouth.

• 

  Step 17

  Lift the sushi mat and tighten from both the left and right sides. Seal the nori and wrap tightly. Looking at the roll so the design is visible from the side, adjust the overall shape into an oval. Remove the sushi mat and place the roll face-down on a cutting board. Cover with the mat again and shape so the top of the head is rounded and the chin area is flat. Remove the sushi mat.

• 

  Step 18

  Use a very sharp knife dipped in vinegar water to slice the roll into 4 pieces, wiping the blade clean each time. Decorate by adding two ears from step 3 to each slice and placing a slice of pickled burdock on each eye.  

Comments

Leave your comment

Draco B. 8th October 2018

That's so cute. My kids love panda much gmail Nobody can't love these adorable things.

Reply

Draco B. 8th October 2018

That's so cute. My kids love panda much [url="https://gmailhelper.com/"]gmail[/url] Nobody can't love these adorable things.

Reply