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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 1 Nori seaweed
- 230 grams Sushi rice
- 1/2 to 1 Green leaf
- 1/2 can Canned tuna ( small )
- 5 grams Mayonnaise
- 3 Kaoribako ( imitation crab meat )
- 1 Egg
- 1 dash Salt
- 1/6 Cucumber
- 30 grams Salmon (sashimi grade)
- 30 grams Processed cheese
Method
- Mix the tuna and the mayonnaise.
- (Drain the tuna before mixing.)
- Cut the cucumber vertically in 6 slices.
- Make a sushi rice and mix it.
- Mix all ingredients and fry the egg ( this time make an easy scrambled egg ) or you can use the egg rolls you can buy.
- Spread the nori sheet longer than it is wide and spread the sushi rice on it.
- Don't put rice on the upper side for about 4 cm (the edge to stick the roll).
- The red mark shows how I made a small ridge in the sushi rice so that the ingredients won't spill out.
- The blue marks indicate how the sushi rice is spread close to the edges to keep them nice and full.
- Line the edge of the seaweed along the edge of the sushi mat.
- Spread green leaf on and put the ingredients on it thinking about how the color would look when it is ready.
- Put the cucumber at the end of the ingredients like in the picture.
- I used just one hand because I was taking a picture but use both hands to roll it.
- Pinch the side of the sushi mat and the nori with your thumb and index finger and press the cucumber with your middle finger.
- Press the end with the cucumber and bring the end up like the picture.
- Then next, press the ingredients with your middle finger and ring finger till where the sushi rice is and roll it.
- Pull and tighten the sushi mat with either hand while the other hand hold the roll.
- Pull the sushi mat till the rest of the nori sheet is rolled.
- Done.
