HOW TO MAKE SUSHI ROLL
Slice ingredients into lengths.Place a sheet of Nori on a bamboo mat.
HOW TO MAKE SUSHI ROLL
Fresh Ingredients
Tokyo Takuwan ( Pickled Radish )
Telegraph Cucumber
Eggs ( Omelettes )
Raw Salmon or Crab Meat
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Method
- Cook Calrose rice or Sushi rice.
- Slice ingredients into lengths.
- Mix cooked rice with Sushi Vingear Powder in a shallow bowl; let mixture cool. ( 1 bag 42g for 1 & 3/4 cups of steamed rice )
- Place a sheet of Nori on a Bamboo Mat.
- Spread the rice on the Nori, leaving about 2 cm at each end.
- Place layer of Fresh Ingredients in the centre of the rice.
- Wrap and roll the Nori with the Mat.
- Cut into even pieces.
- Dip lightly in Sashimi Shoyu mixed with Wasabi.
- Allow 1 cup of cooked rice per sheet of Nori.
- Each roll of sushi cut into 8-10 pieces.
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Spread the rice on the Nori, leaving about 2 cm at each end.
Place layer of fresh ingredients in the middle of the rice.
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Wrap and roll the Nori with the mat. (1)
Wrap and roll the Nori with the mat. (2)
Wrap and roll the Nori with the mat. (3)
Remove the sushi onto a cutting board.
Cut into even pieces. (1)
Cut into even pieces. (2)
Cut into even pieces. (3)
Cut into even pieces. (4)
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Cut into even pieces. (5)
