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Japan

Yasai Maki

  • 5 oz. Sushi Rice
  • 1/2 Sheet Sushi Nori (dried seaweed)
  • 1/4" Square Stick Cucumber, cut to length of Nori
  • 1 stick Burdock, pieces
  • 1/2 oz. Carrots, sliced & cooked in vinegar and sugar
  • 1/2 oz. Kanpyo, cooked in soy sauce and sugar
  • 1/2 oz. Avocado, thinly sliced
  • Sesame Seeds

Bamboo Rolling Mat, place plastic wrap on top

Method of Preparation:

Spread 5 ounces of sushi rice into 1.2 sheet nori and sprinkle with sesame seeds. Flip sushi and nori onto plastic wrap on bamboo mat (sushi rice in on bottom, touching the plastic wrap).

Place remaining ingredients onto center of sushi nori. Starting at the edge closest to you, use the mat to roll up the sushi. After rolling, make the shape in cross section square by pressing the top with your fingers before removing the mat. Take the roll out of the mat, cut the roll in half, then cut each of those halves in half. Serve with pickled ginger and Wasabi.



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