This innovative sushi recipe combines the flavors of Osaka-style okonomiyaki into a delicious sushi roll. It features a savory filling of cabbage, shrimp, and tempura flakes, all rolled up in seasoned sushi rice and nori. Topped with creamy mayonnaise and tangy okonomiyaki sauce, these sushi rolls are bursting with flavor!
Ingredients: 1 cup sushi rice, cooked and seasoned. 4 sheets nori seaweed. 1 cup cabbage, thinly sliced. 1/2 cup cooked shrimp, chopped. 1/2 cup tempura flakes. 1/4 cup mayonnaise. 1/4 cup okonomiyaki sauce. 1 tablespoon vegetable oil.
Instructions: Lay a sheet of nori on a sushi rolling mat. Spread a thin layer of seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange cabbage, shrimp, and tempura flakes evenly over the rice. Drizzle mayonnaise and okonomiyaki sauce over the toppings. Roll the sushi tightly using the mat, sealing the edge with a bit of water. Slice the sushi roll into bite-sized pieces. Repeat with remaining nori and ingredients. Heat vegetable oil in a skillet over medium heat. Place sushi rolls in the skillet and cook for 2-3 minutes on each side until lightly crispy. Remove from skillet and let cool slightly before serving.
Prep Time: 20 minutes
Cook Time: 10 minutes
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