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Yoi Sushi!
ENJOY YOUR SEAFOOD, THE JAPANESE STYLE!
05 - 11 Sept, 2015
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Sushi Rolls
Sushi Rolls

INGREDIENTS
INGREDIENTS
· Sushi rice
· 5 full sheets of nori (roasted seaweed)
· ¼ cup tezu (vinegared water)
· Soy sauce
· Wasabi (optional)
· Pickled ginger (optional)
· Bamboo sushi mat

For filling
· 1 cucumber
· 6.8oz. tuna, steamed or cooked
· 1 box natto (fermented soybean)


METHOD
Cut both ends of the cucumber then cut lengthwise so you have eight strips, remove the seeds. Cut the tuna into quarter to half inch slices and then cut into thick long strips of same size. Take out the natto from the container and season with soy sauce; mix everything up until it is slimy and bubbly. Apply tezu to your hands to prevent rice from sticking to your hands and cut nori in half. Place the sushi mat with its strings horizontal. Put half a nori sheet on the bamboo mat, the shiny side should face down.
Moisten your hand before you touch sushi rice. Scoop half-a-cup of sushi rice into your hand for a standard amount of rice for each roll. Place the sushi rice at the center of nori; use your right hand to spread the rice toward the right and use your left fingers to keep the rice away from the one inch space on the top.
Spread the rice evenly then place the filling (tuna, cucumber, natto) in the middle of rice. Hold the filling down using your fingers. With a swift movement, roll the sushi over the filling and land right where the edge of the rice is; do not move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll then finally, lift the sushi mat and rotate the roll once to seal the edge of nori. Again, gently squeeze and tighten the roll with your fingers. To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first then cut each half roll into three pieces. Serve with soy sauce, wasabi and pickled ginger.


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