1/2 cup soy sauce
2 tablespoons chilli flakes
2 tablespoons mirin
2 tablespoons dark sesame seeds
2 tablespoons molasses
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
4 sushi rolls
In a small bowl, mix soy sauce, chilli flakes, mirin, dark sesame seeds, molasses, brown sugar, sesame oil, salt, pepper and oregano. Spread the mixture on non-stick rolling papers. Roll rolls. Refrigerate 8 hours or overnight.
Preheat the grill or broiler. Lightly grease a large sheet of waxed paper.
Place sushi rolls on a wide surface. Place rolls on wax paper. Brush with soy sauce mixture, and seal edges of popsicle sticks. Using an electric hand, gently flip rolls over to grease. Brush with brown sugar, sesame oil and salt. Flatten edges and roll in brown sugar. Heat waxed paper on medium heat.
Place rolls on wax paper. Brush with brown sugar, sesame oil and salt. Cover rolls with plastic wrap. Brush with brown sugar, sesame oil and salt. Place sushi rolls on wax paper.
Rise the rolls about 1 inch from the edge of the pan. Brush with brown sugar, sesame oil and salt. Cover with plastic wrap, and place on the grill.
Grill rolls over medium heat until well done. Cook 45 minutes to desired doneness.
Cut sushi rolls into 1/4 inch slices. Place sushi roll slices on a serving platter. Arrange rolls around the pan in a single layer. Serve sushi rolls topped with sushi rolls. Garnish with remaining brown sugar and sesame oil.
⭐ ⭐ ⭐ ⭐