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Sushi with Yuuko – Caterpillar roll

Serves 6 rolls 

INGREDIENTS: tsp = teaspoon tbsp = tablespoon 1 cup = 240 ml

6 sheets Sushi nori (seaweed)

100 gr Black Tiger

75 gr Tempura mix

1 Avocado 

1 Cucumber

Sesam seeds 

For serving : soya sauce, wasabi, pickled ginger


Preparation of the prawns : 


  • Devein prawns and cut the belly slide of the prawn less than halfway and crack the prawn to make it straight


Tempura :


  • Add water to tempra mix


(Alternative: Blend – Flour 200cc, Potato starch 20cc, Water 200cc and Egg 1 stk)


  • Deep-fry prawn: 180 – 190 degrees oil *How to see the approx. temperature without thermometer -> Put a drop of tempura mix into oil, and it gets down and immediately coming up and float, then it is about 180 – 190 degrees


Make the roll : 


  • Spread the rice evenly over the whole seaweed with the smooth side down
  •  Decorate with sesame seeds
  •   Put a wrap and a bamboo mat and turn it over
  •   Arrange the ingredients slightly below the middle.


   Tempura shrimp → cucumber 


  •  Roll with your thumb under the bamboo mat and the other fingers to support the ingredients
  •  When you have finished making a roll, press it back instead of pressing it down
  •  Pull the bamboo mat while shifting it forward
  • Slice the avocado half as thin as possible
  • Gently push to flatten and use knives to decorate on sushi
  • Cover with a wrap and Use a bamboo mat and shape the roll
  •  Cut sushi with a sharp knife.



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