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Japanese sushi in ham, eggs,cucumber, carrot and Takuan
Published On: 25 Oct 2009
for more details, click the name of the ingredient
Bengali: Laban / Noone
hindi: Cheeni / Shakkar
hindi: Khira / Kheera / Kakdi
Bengali: Sasha / Sausha
malayalam: Muttakose / Cabbage
telugu: Gos Koora / Kosu / Gobi
kannada: Kosu / Ele Kosu
hindi: Bandh Gobi / Patta Gobi
Bengali: Bandha Kopee
Konkani: Cabbage / Kale
Marathi: Pan Kobi
Oriya: Patra Kobi / Bandha Kopee
Wash the rice in cold water and drain well.
Place the rice and water in a medium pan and bring it to a boil, reduce the heat and simmer, uncovered for 4 to 5 minutes or until all the water is absorbed.
Cover and reduce the heat to a minimum and cook for another 4 to 5 minutes.
Remove the pan from the heat and cool, covered, for 10 minutes.
In a small bowl, combine sugar, rice vinegar and salt until the sugar has dissolved, set aside.
Remove the rice from the pan and place it in a in a deep bowl.
Pour the contents(the sauces) from the small bowl over the rice and toss well till it is evenly coated and let it cool.
Place 1 Nori sheet on the sushi mat (the longest side near the top and bottom) and spread a 1/4 of the rice over half of the Nori leaving a 2cm border around the remaining three side and press down uniformly.
Spread a very small amount of Wasabi down the centre of the rice.
Arrange the filling on top of Wasabi in a line down the centre.
Using the mat as a guide, roll the Nori up firmly from the bottom to form a cylindrical shape (like a cigar). Squeeze it gently to make it compact.
Carefully open the sushi mat, leaving the Nori sheet rolled.
Cut the sushi roll in 1 inch thick slices with a sharp and damp knife.
:- Serve the sushi with Shoshoyu and Wasabi sauce.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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