SIMPLE ROLLED SUSHI

                                                              SIMPLE ROLLED SUSHI

TO PERFECT THE ART OF ROLLING SUSHI IN SEAWEED TAKES PRACTICE AND THERE IS NO BETTER WAY THAN BY STARTING WITH THIS SIMPLE FROM.

INGREDIENTS

6 sheets yaki-nori seaweed

200 g block tuna for sashimi

200 g  block salmon for sashimi

400 g Japanese rice, cooked

as for Shaped Sushi, using Mixed

Vinegar (see below)

wasabi paste

½ cucumber, quartered length ways

and seeds removed

gari ,to garnish

soy sauce, to serve

FOR THE MIXED VINEGAR

3 tbsp rice vinegar

1 tbsp sugar

 2 /3 tsp salt

METHOD

1. Cut the nori sheets in half. Cut the tuna and salmon into four 1 cm/½ in square, long sticks. The sticks should be the same length as the long side of the nori. Use two sticks per non if necessary.

2. Place a sheet of nori, shiny side downwards, on a bamboo mat on a chopping board.

3. Divide the rice in half, then mark each half into six, making 12 portions in all. Spread one portion of the rise over the nori with your fingers. leaving a 1/ cm ½ in pace uncovered at the top and bottom.

4. Spread a little wasabi in a horizontal line along the middle of the rice and lay a stick of tuna on this.

5. Holding the mat and the edge of the nori nearest to you, roll up the nori and rice into a tube. Use the mat a guide- do not it into the food. Roll the rice tightly so that it stick together and encloses the filling.

6. Carefully roll the sushi off the mat. Make 11 other rolls in the same way, four  for each filling  ingredient. Do not use wasabi with the cucumber. Use a wet knife to cut each roll into six slices and stand them on a platter.wipe and re- rinse the knife occasionally between cuts. Garnish with gari and serve sauce with the sushi.