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.
Boil the broccolini briefly in salted water. Mix with the ☆ ingredients and let cool, then squeeze tightly.
Make a tamagoyaki (not listed) in a tamagoyaki pan, and cut in half lengthwise.
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.
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.
In Step 2, just make sure to squeeze out the broccolini very well. If you prefer the flavoring to be less salty, use 1 tablespoon of shiro-dashi (dashi and soy sauce concentrate) with 1 tablespoon of water instead of the soy sauce. My husband prefers this flavoring.