Maki Sushi

by MollyRajan
Japanese sushi in ham, eggs,cucumber, carrot and Takuan
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Cuisine Others
Prep Time 45 minutes
Servings
people
Ingredients
  • Japanese rice short grain - 1 cup
  • Water - 2 cups
  • Salt - 1 tsp
  • Sugar - 1 tbsp
  • Rice vinegar - 2 tbsp
  • Nori sheets(toasted or toast the nori sheets on naked flame each side) - 4 nos
  • Sushi mat(available at Asian store) - 1 no
  • 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 -
Cuisine Others
Prep Time 45 minutes
Servings
people
Ingredients
  • Japanese rice short grain - 1 cup
  • Water - 2 cups
  • Salt - 1 tsp
  • Sugar - 1 tbsp
  • Rice vinegar - 2 tbsp
  • Nori sheets(toasted or toast the nori sheets on naked flame each side) - 4 nos
  • Sushi mat(available at Asian store) - 1 no
  • 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 -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash the rice in cold water and drain well.
  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.
  3. Cover and reduce the heat to a minimum and cook for another 4 to 5 minutes.
  4. Remove the pan from the heat and cool, covered, for 10 minutes.
  5. In a small bowl, combine sugar, rice vinegar and salt until the sugar has dissolved, set aside.
  6. Remove the rice from the pan and place it in a in a deep bowl.
  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.
  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.
  9. Spread a very small amount of Wasabi down the centre of the rice.
  10. Arrange the filling on top of Wasabi in a line down the centre.
  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.
  12. Carefully open the sushi mat, leaving the Nori sheet rolled.
  13. Cut the sushi roll in 1 inch thick slices with a sharp and damp knife.
  14. :- Serve the sushi with Shoshoyu and Wasabi sauce.
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