
Recipe
Taiwanese-style Sushi Rolls
Taiwanese Fusion Sushi: A Delicious Twist on a Classic
4.7 out of 5
In Taiwanese cuisine, flavors are bold and ingredients are fresh. These Taiwanese-style sushi rolls combine the delicate art of Japanese sushi with the vibrant flavors of Taiwan. With a unique blend of ingredients and seasonings, this fusion dish is sure to tantalize your taste buds.
Metadata
Preparation time
30 minutes
Cooking time
10 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Dairy-free, Gluten-free, Nut-free, Low-fat
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
Ingredients
While traditional Japanese sushi focuses on simplicity and minimalism, Taiwanese-style sushi rolls embrace a variety of flavors and textures. The use of Taiwanese ingredients such as pickled vegetables, braised meats, and spicy sauces adds a distinct twist to the classic sushi roll. We alse have the original recipe for Sushi, so you can check it out.
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4 sheets of nori seaweed 4 sheets of nori seaweed
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2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
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1 cucumber, julienned 1 cucumber, julienned
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1 carrot, julienned 1 carrot, julienned
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1/2 cup (120g) pickled daikon radish 1/2 cup (120g) pickled daikon radish
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1/2 cup (120g) braised pork belly, thinly sliced 1/2 cup (120g) braised pork belly, thinly sliced
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2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
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1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
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1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
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1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
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1/2 teaspoon (2.5g) chili paste 1/2 teaspoon (2.5g) chili paste
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 6g, 1g
- Carbohydrates (total, sugars): 58g, 4g
- Protein: 8g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Cook sushi rice according to package instructions. Let it cool slightly.
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2.In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and chili paste to make the dipping sauce.
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3.Lay a sheet of nori seaweed on a bamboo sushi mat.
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4.Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
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5.Arrange cucumber, carrot, pickled daikon radish, and braised pork belly in a line across the center of the rice.
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6.Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.
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7.Repeat the process with the remaining ingredients.
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8.Slice each sushi roll into bite-sized pieces.
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9.Serve with the dipping sauce.
Treat your ingredients with care...
- Nori seaweed — Make sure to use fresh nori sheets to ensure a crisp texture.
- Sushi rice — Rinse the rice thoroughly before cooking to remove excess starch.
- Pickled daikon radish — If you can't find pickled daikon radish, you can substitute it with pickled cucumber or pickled ginger.
- Braised pork belly — For a vegetarian option, replace the pork belly with marinated tofu or grilled mushrooms.
- Chili paste — Adjust the amount of chili paste according to your spice preference.
Tips & Tricks
- To prevent the sushi roll from sticking to the bamboo mat, cover the mat with plastic wrap before rolling.
- Wet your hands with water before handling sushi rice to prevent it from sticking to your fingers.
- Experiment with different fillings such as marinated tofu, tempura shrimp, or sliced avocado for added variety.
- Serve the sushi rolls with a side of Taiwanese-style pickled vegetables for an authentic touch.
- If you prefer a milder flavor, omit the chili paste from the dipping sauce.
Serving advice
Arrange the sushi rolls on a platter and garnish with sesame seeds and sliced green onions for an attractive presentation. Serve alongside a bowl of miso soup and a side of Taiwanese-style pickled vegetables.
Presentation advice
To make the sushi rolls visually appealing, slice them into uniform pieces and arrange them in a spiral pattern on a rectangular serving dish. Garnish with fresh herbs and edible flowers for an elegant touch.
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