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Just roll with it recipe

Just roll with it recipe

  • Recipes
  • Cuisines
  • Asian
  • East Asian
  • Japanese
  • Sushi

Create a healthy and filling lunch with this simple recipe for vegetarian uramaki sushi (inside out rolls). The exciting range includes sauces, sushi ingredients, soups, rice, noodles and “easy to use” meal kits – allowing the ardent foodie to create healthy, flavoursome and attractive Japanese cuisine at home.

2 people made this

IngredientsServes: 4

  • 300g Yutaka® premium sushi rice
  • 390ml water
  • 60ml rice vinegar
  • 2 tablespoons caster sugar
  • 1 tablespoon salt
  • 2 sheets nori (dried seaweed sheets), cut in half
  • 20g white sesame seeds, toasted
  • 20g black sesame seeds, toasted
  • 1/4 cucumber, cut into thin sticks
  • 1/4 red pepper, cut into thin sticks
  • 1/2 avocado, cut into strips
  • 10g wasabi paste
  • 60ml soya sauce

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Wash the rice in a strainer under running water and leave to drain. Add the rice and 390ml of water in a heavy saucepan, place the lid on and bring it to the boil. Simmer for 10 minutes, remove from the heat and leave for 10 minutes to steam.
  2. Make the sushi vinegar by mixing the rice vinegar, sugar and salt and pour over the rice, cutting the rice sideways gently so that the rice grains aren’t broken. Leave to cool down.
  3. Cover a bamboo mat with cling film to stop the sushi rice sticking to the surface and place the nori along the edge of the mat nearest to you.
  4. Wet your hands, place an apple sized handful of sushi rice on the nori, spread evenly until the nori is completely covered and press down firmly.
  5. Sprinkle toasted sesame seeds over the sushi rice, then turn the nori and rice over carefully so the nori is facing upwards and the rice is facing the mat.
  6. Place three of your favourite fillings in a line, 2cm from the edge of the nori. Hold the bamboo mat and nori with rice and start rolling from the edge nearest the filling, pressing the rice down with the bamboo mat as you go.
  7. Cut the rolls into 8 pieces for each roll and pack the sushi into a bento box. Serve with wasabi and soya sauce.

Tip

When cutting the roll into pieces, wipe off a knife with a wet towel. It helps to cut the roll cleanly!Recipe created by Atsuko Ikeda, of Atsuko’s Cookery School in 2014

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Matcha Swiss Roll (Roll Cake) 抹茶ロールケーキ

Swill Rolls, or Roll Cakes (ロールケーキ) which we call in Japan, are a type of sponge cake filled with whipped cream, buttercream, custard cream, and sometimes include fruits like strawberries.

Just like any other desserts, we do have Matcha Swiss Roll (抹茶ロールケーキ) and it’s always a popular choice in Japan. If you have a soft spot for anything matcha (green tea), I am pretty sure you’re going to be as obsessed with this cake as I am.


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Taco Pizza

The Spruce / Diana Rattray

Taco pizza blends the flavors of beefy tacos with all of your favorite toppings. The pizza crust base needs two cans of refrigerated crescent rolls, but other than that it is up to you to mix and match the ingredients that you want on top.

We use beef as a protein but replace it with ham, turkey, or chicken. Add taco seasoning, any melty cheese, and all the veggies of your liking to make this fabulous pizza appetizer. Make it a main by putting all the taco fixings in separate bowls and allowing guests to build their own taco pizzas.

Prep and serve in 35 minutes.


Dragon Roll for Sushi Party

I hope I’ve inspired you to start making sushi rolls at home. Dragon roll does not include any raw sashimi, so it’s safe for pregnant ladies and young children. If you’re looking for sushi to serve a crowd, this is the one to make. We have an ultimate guide on how to host a sushi party that you might want to check out!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here .

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Greek-Recipe.com

Serves/Yields: 15-20 cheese pies

Season: Summer

Greek: tyropitakia me feta

Stuffed eggplants from Lesvos island

Serves/Yields: 4 - 6 persons

Time: 2 hours

Difficulty: High

Season: Summer/Autumn

Greek: Melitzanes papoutsakia apo ti Lesvo

This is a very tasty dish!

Hunkar begendi

Serves/Yields: 4 - 6 persons

Time: 1,5 hour

Difficulty: High

Season: All seasons

Greek: Kokkinisto kreas me poure melitzanas

Hunkar begendi is a Turkish dish and means literally “Sultan’s Delight. It is well known in Greece and cooked by the Greeks in Constantinopolis.

Black eyed beans

Serves/Yields: 4 persons

Season: Spring/Summer/Autumn/Winter

Greek: Fasolia mavromatika

Eggplants papoutsakia stuffed with vegetable puree

Serves/Yields: 4 persons

Time: 1,5 - 2 hours

Difficulty: Medium

Season: Summer/Autumn

Greek: Melitzanes paputsakia me poure laxanikwn

If you are following an alkaline diet based on vegetables, pulses and fruits you can try mixing eggplants with vegetable mash. This recipe does not have any sugar, meat, egg, flour.

Goat fricassee

Serves/Yields: 4 - 6 persons

Difficulty: Medium

Season: Autumn, Winter

Greek: Katsikaki me maroulia kai horta avgolemono

Goat is low fat meet. Alternatively you can use lamb or pork

Ergolavi

Serves/Yields: 25 - 30 cookies

Time: 1 hour

Difficulty: Easy

Season: All seasons

Greek: Ergolavi

A kind of almond cookies. Easy and quick to prepare.

Piaz white bean salad

Serves/Yields: 4 - 6 persons

Difficulty: Easy

Season: All seasons

Greek: Fasolia Piaz

Stuffed vegetables with whole grain rice, raisins and orange zest

Serves/Yields: 4 - 6 persons

Time: 2 - 2,5 hours

Difficulty: High

Season: Summer/Autumn

Greek: Yemista me anapoflioto rizi, stafides kai xysma portokaliou

Eggplants in oil and tomato sauce

Serves/Yields: 4 persons

Difficulty: Easy

Season: Summer

Greek: Melitzanes sti katsarola me tomata

Cretan Kalitsounia

Difficulty: High

Greek: Kaltsounia Me Kanella

There are various versions of Kaltsounia. Cretan Kaltsounia are also shaped in stars like in the picture. Our effort to shape them like stars was unfortunate as you may notice. the difference from the proposal in the recipe is that instead of making a half moon you roll the circled dough up, down and left , right of the filling and then squize the dough in order to shape a star.

Greek salad (2)

Serves/Yields: 4 persons

Time: 15 minutes

Difficulty: Easy

Season: Autumn/Winter

Greek: Horiatiki salata

This is a recipe by a famous greek chef, Elias Mamalakis, who is now days very popular to the greek public not
only for his recipes but also for his spirit. Elias Mamalakis the last years is presenting his ideas for nice,
easy and quick recipes on the Greek TV.

Feta cheese pies

Serves/Yields: 15-20 cheese pies

Season: Summer

Greek: tyropitakia me feta

Stuffed eggplants from Lesvos island

Serves/Yields: 4 - 6 persons

Time: 2 hours

Difficulty: High

Season: Summer/Autumn

Greek: Melitzanes papoutsakia apo ti Lesvo

Hunkar begendi

Serves/Yields: 4 - 6 persons

Time: 1,5 hour

Difficulty: High

Season: All seasons

Greek: Kokkinisto kreas me poure melitzanas

Black eyed beans

Serves/Yields: 4 persons

Season: Spring/Summer/Autumn/Winter

Greek: Fasolia mavromatika

Eggplants papoutsakia stuffed with vegetable puree

Serves/Yields: 4 persons

Time: 1,5 - 2 hours

Difficulty: Medium

Season: Summer/Autumn

Greek: Melitzanes paputsakia me poure laxanikwn

Goat fricassee

Serves/Yields: 4 - 6 persons

Difficulty: Medium

Season: Autumn, Winter

Greek: Katsikaki me maroulia kai horta avgolemono

Ergolavi

Serves/Yields: 25 - 30 cookies

Time: 1 hour

Difficulty: Easy

Season: All seasons

Greek: Ergolavi

Piaz white bean salad

Serves/Yields: 4 - 6 persons

Difficulty: Easy

Season: All seasons

Greek: Fasolia Piaz

Stuffed vegetables with whole grain rice, raisins and orange zest

Serves/Yields: 4 - 6 persons

Time: 2 - 2,5 hours

Difficulty: High

Season: Summer/Autumn

Greek: Yemista me anapoflioto rizi, stafides kai xysma portokaliou

Eggplants in oil and tomato sauce

Serves/Yields: 4 persons

Difficulty: Easy

Season: Summer

Greek: Melitzanes sti katsarola me tomata

Cretan Kalitsounia

Difficulty: High

Greek: Kaltsounia Me Kanella

Greek salad (2)

Serves/Yields: 4 persons

Time: 15 minutes

Difficulty: Easy

Season: Autumn/Winter

Greek: Horiatiki salata


Rainbow Smoothie Recipe

Fluffy Keto Buns

When you crave a pillowy-soft roll for sandwiches and bread baskets, make this keto bread recipe.

Eggs, coconut flour and psyllium husk make up the bulk of the dough before baking into perfectly spongy buns—all at 6 grams of net carbs apiece.

Tip: This recipe is a perfect substitute for hamburger buns if you’re watching your carb count.

30-Minute Drop Biscuits

This “lazy” keto bread recipe from Gnom-Gnom is anything but boring. All you have to do is pulse the flours and flaxseed together in your food processor, followed by crumbling the butter directly into the dough while pulsing.

Plus, this recipe only takes 30 minutes from start to finish and keeps each biscuit macro-friendly at 3 grams of net carbs.

Turmeric Cauliflower Buns

Cauliflower makes a delicious replacement in low-carb recipes, and this keto bread from Clean Eating Kitchen is no exception.

Riced cauliflower blends with coconut flour and savory turmeric to create fluffy buns with no veggie taste.

Low-Carb Almond Flour Biscuits

With five ingredients and 10 minutes of prep, this keto bread from Wholesome Yum proves that anyone can make keto bread.

This recipe makes buttery biscuits with almond flour as the main ingredient, and each one runs only 2 grams of net carbs.

Cranberry Jalapeño “Cornbread” Muffins

This keto muffin recipe from All Day I Dream About Food delivers sweet heat with no corn whatsoever—instead, it uses a blend of coconut flour and sweetener to capture the same taste and texture for about 3 grams of net carbs per serving.

Add fresh cranberries and jalapeño slices for a fun twist that pairs well with holiday meals.

Keto Bagels

Unlike other low-carb bagels that require conventional cheese to bind them together, this keto bagel recipe from The Keto Summit uses psyllium husk to create a similarly dense texture.

You may want to enjoy these bagels split in half since each whole one contains 7 net carbs.

Tip: Turn a half bagel into an entire meal by topping with wild-caught smoked salmon, a pasture-raised poached egg with hollandaise, or pepperoni with parmesan if you tolerate dairy.


The Best Sweet Yeast Roll Dough I Have Ever Found

A traditional sweet yeast dinner roll recipe. It takes quite a while to make these. Not fast or easy. I won a 4-H Championship with this recipe years ago and have used it constantly since then. It is an amazing, versatile dough.

This recipe can be used for dinner rolls, fruit and/or cinnamon tea rings, stollen, cinnamon and pecan rolls, coffee cakes, cinnamon twists, monkey bread, filled coffee braids, kolacky, cinnamon frosted soft pretzels, and more. You can form this dough into any shape and add any filling. Be creative!


Minced Beef and Onion Pie


The Ingredients
The Meat:

Lean minced beef with less than 20% fat
The Onions:
white or red your choice, but don’t skimp on them, Onions cook down to nothing so don’t be shy.​​
The Sauce:
produced from the flavour of the meat and the onions with the addition of a good Beef Stock.
I know a good homemade beef stock takes a long time, so using a good quality beef stock cube does the job just as well.
The addition of half a small glass of red wine will enhance the flavour, but that is purely optional.
The Pastry:
I always like to make this pie with a good shortcrust pastry, but there’s nothing in the cook’s bible that says this is set in stone, puff pastry will do the job just fine if that is your preference.
Service:
It’s got to be creamy mashed potatoes with this one and then other veggies of your choice, I always plumb for minted garden peas with mine

Ingredients

2 medium red onion chopped

2 tbsp plain flour plus extra for dusting

1 tbsp Worcestershire sauce

2 sprigs fresh thyme or 1 tsp of dried thyme

500 g block of shortcrust pastry/puff pastry or make your own shortcrust pastry

Directions

  • Leave the Pastry in the fridge until needed
    Preheat the oven to 200°C/180°C fan/gas mark 6.
  • Heat a deep pan over a medium-high heat and cook the mince until it has browned all over and no pink meat remains, make sure you break the meat up with a spatula. leaving no lumps, you can heat some oil in the pan if you wish, but I prefer to let meat cook in its own juices.
    Let it cook in its own juices for 3 to 4 minutes
  • Add the onion and thyme and cook for another 3 to 4 minutes. Stirring continuously
    Stir in the tomato purée and cook for 2/3 minutes., keep stirring
  • Stir in the flour and combine well, allow the mince to cook out for a further minute or two.
  • Gradually stir in the stock, and Worcestershire sauce, add the wine at this stage if using. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 30 minutes.
    If the sauce is not as thick as you would like, mix a little flour and water in a cup to a thickish paste and stir into the mix and let it simmer for another 10 minutes to thicken up, Remove the Thyme if using sprigs and set aside and allow to cool
  • Grab the pastry and divide into ⅓ and ⅔.
  • For the base of the pie, use the larger piece of pastry and shape it into a disc shape as best you can and roll out turning at 45° angles on each roll to get as round a piece of pastry as possible, which is larger than the pie dish
  • Roll the pastry onto a rolling pin and drape over the pie dish. Ease the pastry into the shape of the dish leaving the edges overlapping the top, make sure to get the pastry well into the angle of the base and sides of the dish.
  • Fill with the cooled mince mixture.
  • Beat the egg with a dash of milk
  • Roll out the second piece of pastry, in the same way, trying to get a circular shape slightly larger than the pie dish
    Brush the edges of the lined pie dish with a little egg wash and roll the pastry onto your rolling pin and drape over the top of the pie
    Press the edges of the pastry together and trim the excess around with a sharp knife
  • Using the two forefingers of one hand and the thumb of the other crimp all around the edge of the pie, or you can use a fork to decorate the edge.
  • Brush the top with egg wash. Make two incisions with the tip of a sharp knife to allow steam to escape when baking
  • Bake for 20-25 minutes or until golden brown.
    Serve with mashed potatoes and minted garden peas.
    Enjoy

Watch How To Make Dragon Roll ドラゴンロールの作り方(レシピ)

Learn how to assemble a sushi roll

I hope you enjoy making this California Roll recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!

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Watch the video: Just Roll With It. SNEAK PEEK: Blairs Insane Karate Skills . Disney Channel UK (November 2021).