Maki Sushi Easy
- Ready in: 60 minutes
- Serves: 4
- Complexity: very easy
- kcal: 32
- Sushi Rice:--
- 2 cups of uncooked sushi rice
- 3 cups of water
- 4 tbsp rice vinegar
- 2 tbsp fine granulated sugar
- ½ tsp salt
- 2 sheets nori
- 4 crabsticks
- 2 cucumbers
- SIDS RASPBERRY HONEY MAYO
Sushi Rice: Wash the rice and rinse thoroughly then place rice and water in a rice cooker and set until cooked.
Meanwhile, mix together the rice vinegar, sugar and salt in a small mixing bowl, stir to mix well
Put the cooked rice into a large mixing bowl or use the same rice cooker, pour the vinegar sauce over the hot rice and fold it well (do not stir but just gently fold). Allow to cool slightly (fanning is best) before start making sushi roll.
Assemble Sushi: Cover the bamboo rolling mat with cling film.
Prepare a bowl of drinking water to wet your hands so the rice won’t stick to your hands.
Place one sheet of nori seaweed on a bamboo rolling mat - make sure the shiny side is facing down. Cover the seaweed with prepared sushi rice (don't stuff too much on, time to time wet your hands with water) - leave 1 cm of the seaweed bare at the bottom.
Place crabsticks, cucumber and spread SIDS RASPBERRY HONEY MAYO length-ways on the rice and place closest to you.
Using the bamboo rolling mat, begin to tightly roll the sushi into log style. Start at the side nearest to you and roll away from you. When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it.
Using a very sharp knife, wet the knife with water and slice (in one stroke) according to the thickness you like your sushi.
Note: Cut the sushi small enough to fit whole into your mouth.