Lettuce maki (Salad Sushi Roll)

Lettuce maki (Salad Sushi Roll)（レタス巻き）

What kind of dish is Lettuce maki (Salad Sushi Roll)？？

Lettuce maki is a cylindrical sushi roll made by placing sushi meshi, lettuce, other ingredients, and mayonnaise on a nori sheet and rolling it up.

This is a type of maki zushi. It’s sold year-round at supermarkets and convenience stores and is enjoyed by people of all ages and genders.

This dish was invented with the aim of creating a delicious sushi dish that also includes vegetables, and is also known as salad maki.

When lettuce maki first came out, it used shrimp, but as it spread across the country, ingredients such as cucumber and egg began to be used.

The essential seasoning for this dish is mayonnaise, but the inventor says it’s best to use mayonnaise with a slightly sour taste.

And because shrimp is a bit expensive, it is now common to use kanikama as a shrimp substitute. Kani means crab, but it is actually a processed product made from Alaska pollock.

NUTRITION FACTS : Lettuce maki (Salad Sushi Roll)

• 1804 Calories Protein 43.9 g Total Fat 40.3 g Total carbohydrates 328.4 g Sodium 7.2g

INGREDIENTS : Lettuce maki (Salad Sushi Roll)

• Rice 311g After cooking, the weight of the rice will be 2.5 times larger (780～800g).
• Steamed rice 800g
  • Rice vinegar 50g
  • Sugar 18g
  • Salt 4g
• 2 Eggs
  • Light Soy Sauce (5g)
  • Mirin (5g)
  • Salt (0.5g)
  • Dashi Soup (20cc)
• Oil (15g)
• Kanikama (Crab Sticks) (3 Sticks)
• Lettuce (3 leaves≒30g )
• Mayonnaise (15g)
• Nori Seaweed (3 sheets, 19cm x 19cm)

How to make Lettuce maki (Salad Sushi Roll)

Tamagoyaki

1. Soak one dashi pack in 600ml of hot water for several hours.
2. Beat the egg using chopsticks.
3. Mix the soy sauce, mirin, salt, and dashi soup with the egg. Be careful not to let the egg mixture foam.
4. Put half of the oil into a frying pan and heat over medium heat.
5. Coat the entire pan with oil using a paper towel.
6. Use the tip of a chopstick to drop a drop of the beaten egg into the pan to test if it is hot enough. If the egg mixture becomes fluffy immediately after dropping it into the pan, it is ready. If the pan is too hot and the egg mixture burns, turn off the heat.
7. Pour the egg mixture into the pan to create a thin egg sheet.
8. Once the egg mixture begins to solidify, use chopsticks to roll the egg from the back to the front.
9. Once it is rolled all the way to the front, slide it to the back of the pan.
10. Spread the remaining oil in the empty part of the frying pan.
11. Pour the remaining egg mixture into the empty part of the frying pan.
12. Lift the rolled egg so that the egg mixture reaches underneath.
13. Once the egg mixture at the front has solidified, continue rolling from the back.
14. Once you’ve finished rolling, place on a plate and let cool.
15. Cut the cooled tamagoyaki into sticks.

Sushi rice

1. Wash the rice and place it in the rice cooker with water to cook.
2. Mix rice vinegar, sugar, and salt together and microwave for 30 seconds. This will dissolve the sugar and make the vinegar less sour.
3. Mix the cooked rice with sushi zu.

Maki zushi

1. Wash the lettuce and dry thoroughly with paper towels.
2. Lay a nori sheet with the shiny side facing down on the bamboo mat.
3. Spread the sushi rice on the nori seaweed, taking up 2/3 of the surface area from the front. When making sushi, using a Shamoji(rice scoop) instead of a spoon is a good choice because the rice grains don’t stick together as easily. The nori used can be either sushi nori or yaki nori. It may have cuts in it to make it easier to bite into. The cuts should be perpendicular to the direction you are rolling.
4. Place lettuce, tamagoyaki, kanikama, and mayonnaise on top of the rice.
5. Spread the sushi rice on the nori seaweed, taking up 2/3 of the surface area from the front. When making sushi, using a Shamoji(rice scoop) instead of a spoon is a good choice because the rice grains don’t stick together as easily.
6. Place lettuce, tamagoyaki, kanikama, and mayonnaise on top of the rice.
7. Roll it from the front. If you press too hard, the rice grains will be crushed. If you press too lightly, the shape will be lost. Try to use light pressure when rolling.
8. Wait for about 5 minutes, then cut into 6 equal pieces.