Name: Maki Sushi
Prep time: 45 min
Total time: 45 min
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

Maki Sushi

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

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Prep Time 45

Total Time 45

Cuisine Others

Servings people

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.
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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Maki Sushi

Maki Sushi

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