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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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