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Recipe for: Asian Sushi Rolls
Ingredients:
360g Sushi rice
4 Tbsp rice vinegar
2 Tbsp sugar
1 tsp salt
1 cucumber
1 carrot
1 tin of tuna
150g smoked salmon
150g crab sticks
100g cooked prawns
5 full sheets Nori (seaweed)
2 Tbsp light Soy sauce
Wasabi (optional)
Pickled ginger (optional)
One bamboo sushi mat
Method:
1. Place rice into a saucepan. Rinse rice until the water becomes clear.
2. Add 600ml water in the saucepan of the rice.
3. Bring rice to the boil and boil for 5 minutes then reduce heat to low setting. place lid unto the saucepan and simmer for 5 minutes and remove from heat. Cover with lid to prevent from drying.
4. Cut the cucumber and carrot lengthwise into strips.
5. Place the sushi mat on a flat work surface and put half of a nori sheet onto bamboo mat.
6. Moisten your hand in a bowl of water before you touch sushi rice. Then place about 2 Tbsp of rice over the nori.
7. Spread the rice across the nori, leave a 1 to 1.5 inch space along the top edge of the nori. Wet your fingers in water if rice starts to stick to your fingers.
8. Place the filling at the middle of rice. If your crab stick or cucumber is a bit too short, add extra pieces on the end. Hold the filling down using your fingers.
9. Gently roll and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into round (or square). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori.
10. Cut a sushi roll into equal size pieces. Wet your knife first to avoid sticking.
11. You can also use smoked salmon over nori instead.
12. For the sushi sauce, add rice vinegar, soy sauce, wasabi and sugar, salt into a bowl and mix well.
13. Serve with dipping sauce and pickled ginger.
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