Maki Sushi

Japanese sushi in ham, eggs,cucumber, carrot and Takuan

Maki Sushi

Japanese sushi in ham, eggs,cucumber, carrot and Takuan

Category : Snacks, Non-Vegetarian

By Molly Rajan

Published On: 25 Oct 2009

Rating: 0
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45 Minutes
Served : 4
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Step 1

Wash the rice in cold water and drain well.

Step 2

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.

Step 3

Cover and reduce the heat to a minimum and cook for another 4 to 5 minutes.

Step 4

Remove the pan from the heat and cool, covered, for 10 minutes.

Step 5

In a small bowl, combine sugar, rice vinegar and salt until the sugar has dissolved, set aside.

Step 6

Remove the rice from the pan and place it in a in a deep bowl.

Step 7

Pour the contents(the sauces) from the small bowl over the rice and toss well till it is evenly coated and let it cool.

Step 8

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.

Step 9

Spread a very small amount of Wasabi down the centre of the rice.

Step 10

Arrange the filling on top of Wasabi in a line down the centre.

Step 11

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.

Step 12

Carefully open the sushi mat, leaving the Nori sheet rolled.

Step 13

Cut the sushi roll in 1 inch thick slices with a sharp and damp knife.

Step 14

:- Serve the sushi with Shoshoyu and Wasabi sauce.

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