Nori-Maki sushi (sushi rolls with seaweed)

Ingredients

Directions

1. 1

   Wash the rice thoroughly until the water remains clear. Bring rice and 75 ml water to the boil in a closed pot. Turn off the heat and let the rice swell for 20 minutes. Remove the pot from the heat and let the rice steam for another 20 minutes in the open pot. Season rice with vinegar, salt and sugar.

2. 2

   Mix wasabi powder with a little cold water. Wash tuna and cucumber thoroughly and dab dry. Cut both into approx. 20 cm long strips. Cut seaweed leaves in half lengthwise. Place half a seaweed leaf on a bamboo roll mat. Spread Sushi rice evenly on top, leaving a 2 cm wide edge on each long side. Press a groove in the middle of the rice lengthwise. Spread with wasabi. Put one strip of fish and one strip of cucumber in each. Roll up with the help of the bamboo mat and press the sushi roll with both hands.

3. 3

   Press a groove in the middle of the rice lengthwise. Spread with wasabi. Put one strip of fish and one strip of cucumber in each. Roll up with the help of the bamboo mat and press the sushi roll with both hands. Press the filling at the ends. Cut the sushi roll with a sharp knife into 6 equally sized pieces. Form another three rolls with the remaining ingredients and cut them open