Broccolini Sushi Rolls

Broccolini Sushi Rolls

Broccolini are only available in the spring season. They have a slight bitterness that really appeals to grown-up tastebuds.
I also made fish sausage rolls, which my kids love!

Ingredients: 2 rolls

Sushi rice
1 rice cooker cup's worth (180 ml uncooked)
30 g
☆ Soy sauce
2 tablespoons
☆ Japanese mustard
1/2 to 1 teaspoon or 1-2 cm from a tube
● Egg
● Sugar
1/2 tablespoon
Toasted nori seaweed
2 whole sheets


1. Make the sushi rice using your preferred method and let cool. I recommend making own sushi vinegar too, since it's so easy. Mix the ☆ ingredients together.
2. Boil the broccolini briefly in salted water. Mix with the ☆ ingredients and let cool, then squeeze tightly.
3. Make a tamagoyaki (not listed) in a tamagoyaki pan, and cut in half lengthwise.
4. Put a sheet of nori seaweed on a sushi mat. Spread half the sushi rice on top, put the tamagoyaki and broccolini close to you, and roll up tightly.
5. Done!

Story Behind this Recipe

I bought sushi rolls like this at the supermarket last year, and they were amazingly good. So this year, I made it myself without waiting for them to appear on supermarket shelves.