Teriyaki Pork Sushi Rolls
Teriyaki Pork Sushi Rolls

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, teriyaki pork sushi rolls. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Teriyaki Pork Sushi Rolls is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Teriyaki Pork Sushi Rolls is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have teriyaki pork sushi rolls using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Teriyaki Pork Sushi Rolls:
  1. Take 540 ml Sushi rice
  2. Take 4 sheets Toasted nori seaweed
  3. Make ready 12 stick Imitation crab sticks
  4. Prepare 150 grams Spinach
  5. Take Teriyaki Pork
  6. Take 150 grams Pork belly sliced thinly
  7. Take 2 tbsp Soy sauce
  8. Take 1 tbsp Sugar
  9. Get 1 tbsp Mirin
  10. Get 1/2 clove Garlic
  11. Prepare 1 Mayonnaise
  12. Make ready 1 Vegetable oil
  13. Prepare Thick fried omelette
  14. Take 3 Eggs
  15. Take 1 tsp Sake
  16. Prepare 1 tsp Sugar
  17. Make ready 1 pinch Salt
Steps to make Teriyaki Pork Sushi Rolls:
  1. Coat a pan with vegetable oil, heat, and saute the pork and garlic. Add soy sauce, sugar, and mirin, and saute until the broth evaporates.
  2. Crack an egg into a bowl, add sake, sugar, and salt, and mix thoroughly. Make the thick fried omelette with the mixture, and cut into 1.5 cm sticks (long and thin).
  3. Quickly blanch the spinach in salted hot water (not listed), drain in a sieve, rinse with cold water, and squeeze tightly.
  4. Spread out a sheet of nori seaweed on a sushi mat, and spread out 1/4 of the sushi rice thinly and evenly on top. Leave about 4 cm of seaweed for the overlap.
  5. Lay the egg, crab meat with a little space in between, and spinach at the front of the sushi roll. Squeeze a generous amount of mayonnaise in the space between the imitation crab and egg.
  6. Add the teriyaki pork on top of the squeezed mayonnaise, and roll it up.
  7. After rolling, wrap the roll in plastic wrap, and let sit for a while. I think it makes it more difficult for the roll to fall apart if you cut it through the plastic wrap.
  8. I heard that this tastes great with mustard-mayonnaise as well. That sounds nice! This is a tip from COOKPAD user "Mifu74".

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