Maki Sushi
Ingredients
- 1 cup Japanese rice short grain
- 2 cups Water
- 1 tsp Salt
- 1 tbsp Sugar
- 2 tbsp Rice vinegar
- 4 nos Nori sheets toasted or toast the nori sheets on naked flame each side
- 1 no Sushi mat available at Asian store
- Shoshoyo for dipping
- Wasabi to taste
- For filling
- Pickled ginger optional
- Cucumber julienne
- Carrots julienne
- Ham thinly sliced
- Egg chopped
- Takuan Japanese TSUKEMONO
- OR
- Tofu
- Cabbage
Instructions
- Wash the rice in cold water and drain well.
- 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.
- 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.
Tried this recipe?Let us know how it was!
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