Maki Sushi
INGREDIENTS:
2 sheets Nori (seaweed)
1 1/2 cups cooked rice
3 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp salt
1 cucumber
Vegetables for plate garnishing (radish, carrot, peppers celery, cucumber and green onions)
DIRECTIONS:
1. Toast Nori by passing the shiny side over low heat until crispy (1-2 seconds). Set aside.
2. Heat vinegar in a small saucepan with the sugar and salt. Stir until dissolved. Set aside to cool.
3. Cut two cucumber sticks (long batonnettes) as long as the Nori sheet. Set aside.
4. Place rice in a medium stainless steel bowl and stir in vinegar mixture.
5. Spread ½ the rice on each sheet of Nori. Leave a space of about ½ inch on each of the long sides.
6. Place a cucumber stick lengthwise down the centre of the rice.
7. Carefully roll the Nori from the long side, jelly roll fashion.
8. Slice each roll into 6 pieces.
9. Arrange sushi attractively on plate. Garnish and serve.
2 sheets Nori (seaweed)
1 1/2 cups cooked rice
3 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp salt
1 cucumber
Vegetables for plate garnishing (radish, carrot, peppers celery, cucumber and green onions)
DIRECTIONS:
1. Toast Nori by passing the shiny side over low heat until crispy (1-2 seconds). Set aside.
2. Heat vinegar in a small saucepan with the sugar and salt. Stir until dissolved. Set aside to cool.
3. Cut two cucumber sticks (long batonnettes) as long as the Nori sheet. Set aside.
4. Place rice in a medium stainless steel bowl and stir in vinegar mixture.
5. Spread ½ the rice on each sheet of Nori. Leave a space of about ½ inch on each of the long sides.
6. Place a cucumber stick lengthwise down the centre of the rice.
7. Carefully roll the Nori from the long side, jelly roll fashion.
8. Slice each roll into 6 pieces.
9. Arrange sushi attractively on plate. Garnish and serve.