Kumamoto Nankan-age Ginger Rice Sushi Rolls

• 4 Nankan-age
• 100 ml Japanese dashi stock
• 1 tbsp Soy sauce
• 1 tbsp Usukuchi soy sauce
• 1 tbsp Mirin
• 1 tbsp Sugar
• 540 ml Raw rice
• 90 ml Sushi Vinegar (store bought)
• 2 tbsp Toasted sesame seeds
• 60 grams Sweet pickled ginger (handmade)
• 8 Asparagus
• 4 Imitation crab sticks
• 1 small can Canned tuna
• 1 tsp Sugar
• 1 tsp Soy sauce

1. Pour hot water over the Nankan-age to remove excess oil on the surface.
2. Add ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan.
3. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors.
4. Cook the rice.
5. Mix the ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion.
6. Boil the asparagus and set aside.
7. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce.
8. Stir-fry the tuna in a dry pan until crumbly.
9. Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3.
10. Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll.
11. Neaten the roll by pressing it over the plastic wrap that you spread out under the roll.

stock, soy sauce, soy sauce, mirin, sugar, vinegar, sesame seeds, ginger, crab sticks, tuna, sugar, soy sauce

Taken from cookpad.com/us/recipes/151707-kumamoto-nankan-age-ginger-rice-sushi-rolls (may not work)