Rolled Sushi (Maki Sushi)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cleaning mushrooms. Heat 1 tsp. oil in a small pan. Fry the mushrooms lightly while turning. Pour on 1 tsp soy sauce and 4-5 tbsp water, cover and steam for about 3 minutes. Let them cool down.

2. 2

   Cut surimi strips in half lengthwise. Peel the cucumber, cut in half lengthwise and remove the seeds. Cut cucumber halves lengthwise into about 7 pencil-thick sticks. Put aside up to 6 pencils. Peel the avocado and also cut it into 6 long sticks. Turn immediately in lemon juice. Drain the shiitake and cut into 0.5 cm thick strips. Place a nori leaf on a bamboo mat, place a thin layer of rice on the front part, up to almost half of the leaf and press down lightly. Dip hands in vinegar water in between. Spread rice very thinly with wasabi. Now place 3 cucumber and surimi sticks or shiitake and avocado sticks on top. Moisten the rear edge of the nori leaf slightly with vinegar water: Roll everything up using the bamboo mat and press into shape.

3. 3

   Drain the shiitake and cut into 0.5 cm thick strips. Place a nori leaf on a bamboo mat, place a thin layer of rice on the front part, up to almost half of the leaf and press down lightly. Dip hands in vinegar water in between. Spread rice very thinly with wasabi. Now place 3 cucumber and surimi sticks or shiitake and avocado sticks on top. Moisten the rear edge of the nori leaf slightly with vinegar water: Roll everything up using the bamboo mat and press into shape. Form 3 more rolls in this way and chill for about 30 minutes. Cut the sushi rolls into about 8 pieces each

4. 4

   Waiting time approx. 30 minutes