A Hearty Dish - Japanese Potato Croquette & Cheese Rice Roll - Recipe Video
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Cook time
20 minutes
Ingredients 1 piece
- Sushi Rice
- Rice200 g
- Sushi vinegar1 tbsp
- Korokke (Japanese potato croquette, you may purchase at a nearest Japanese grocery store/e-commerce sites.)1
- Cabbage20 g
- Green shiso leaves3 sheets
- Sliced cheese1 sheets
- Nori seaweed1 sheets
- Sauce
- Japanese Mayonnaise1 tbsp
- Thickened Japanese worcestershire sauce1 tbsp
How to make
- Prepare. Cut off the stem of green shiso leaves.
- 1. Shred cabbage and green shiso leaves.
- 2. Cut the sliced cheese and store-bought Japanese potato croquette into 3 equal pieces.
- 3. Add the sauce ingredients to a bowl and mix together.
- 4. Make sushi rice. Add the rice and vinegared rice ingredients into a separate bowl and mix it like you're cutting the rice to cool it down.
- 5. Cover the bamboo mat with plastic wrap and place nori seaweed on top, then place and flat Step 4 with some blank of about 0.8-inch at the back. Place Step 1 and Step 2 slightly closer to the front, then roll it as you fold the bamboo mat from the front, then adjust the shape.
- 6. Leave the bamboo mat as it is for about 5 minutes until nori seaweed sticks in, then cut it to your desired size, place it on a plate, garnish with Step 3, and it's ready to serve.
Tips for cooking
We use cheese that can be eaten without heating. Please be aware that some cheeses cannot be eaten without heating.