Hiroko’s Thick Roll

Name: Hiroko’s Thick Roll
Cuisine: Japanese
Ingredients: 4 large eggs; Sea salt, sugar, and komezu (rice vinegar); Sea salt, sugar, and komezu (rice vinegar); 16 medium shrimp in their shells (31 to 35 count per pound); 16 medium shrimp in their shells (31 to 35 count per pound); 12 asparagus spears, with tough bottoms removed; 1 medium carrot (3½ ounces), cut into fine julienne, 4 inches long (about 1 cup); Sea salt, sugar, and komezu (rice vinegar); Sea salt, sugar, and komezu (rice vinegar); Sriracha mayonnaise sauce (optional); 1 tablespoon vegetable oil; 6 simmered shiitake mushrooms (3 ounces), cut in thin slices, or 8 brown mushrooms; 6 simmered shiitake mushrooms (3 ounces), cut in thin slices, or 8 brown mushrooms; 6 cups (lightly packed) prepared sushi rice (1½ cups, 9.5 ounces, per roll); Sixteen ½-inch-square and 4-inch-long cucumber sticks from 1½ Japanese cucumbers or other cucumbers (for cutting instructions); Sixteen ½-inch-square and 4-inch-long cucumber sticks from 1½ Japanese cucumbers or other cucumbers (for cutting instructions); Sixteen ½-inch-square and 4-inch-long cucumber sticks from 1½ Japanese cucumbers or other cucumbers (for cutting instructions); 4 whole sheets nori (laver); choose the thick variety; 4 whole sheets nori (laver); choose the thick variety

Hiroko no futo-maki

Preparation info

Makes
4
thick rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Here I use my favorite filling ingredients, all of which take little effort to prepare. I cook the shrimp in their own shells, so they absorb the color pigments of the shells, making them an attractive bright reddish pink. But you can substitute already prepared shrimp from your fishmonger or supermarket.

Ingredients

4 large eggs
16 medium shrimp in their shells (31 to 35 count per pound)
Sea salt, suga

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

Put the eggs in a pot with water to cover, set over medium heat, and bring to a boil. Reduce the heat to simmer and cook the eggs for 12 minutes. Plunge the eggs into a bowl of ice-cold water and cool immediately. Shell the eggs and cut each into quarters lengthwise.

In order to minimize curling up of the shrimp during cooking, make several very shallow diagonal cuts across the belly si