For 32 sushi (4 rolls)
Ingredients
- 4 leaves of yaki-nori (seaweed)
- 1 bowl filled with cold water with 1 spoon of vinegar
- 600g of sushi rice ready
- 200g of very fresh tuna cut in strips of 1cm
- 200g of very fresh salmon and cut into strips of 1cm
- 1 small can of tuna crumb mixed with 6 teaspoons of mayonnaise
- Surimi sticks
- 1 small cucumber cut into thin strips and seeded
- 1 sliced avocado
- 1 small portion of omelette
- Ginger
- Wasabi
- Soy sauce
Preparation: 20 minutes
- Put a glossy nori leaf on the makisu (bamboo mat).
- Dip your fingers in the bowl of water and spread the rice gently and evenly along the nori leaf leaving at least 2 cm free at the top and bottom of the leaf.
- arrange the filling according to your taste, however, avoid putting fresh tuna with fresh salmon. Make a strip with the filling in the middle of the nori sheet all the way across.
- Hold the ingredients then roll the makisu to make a roll with the nori leaf with the filling inside. Uncovered nori tape will glue and close the roll. Press lightly to give a round or square shape to the roll.
- Unroll the makisu, reserve the roll and repeat the operation with the remaining 5 half leaves.
- Using a sharp knife, cut the rollers at 2 then each half roll at 3. Position the roll with the "joint" against the cutting board. Between each cut, wipe your knife well with a damp cloth.
- Serve sushi by providing everyone with a small plate of soy sauce and a touch of wasabi and ginger.