Name: Rolled sushi (Maki)
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4.00 nori sheets large; 500.00 ml rice sushi; 3.00 ml wasabi paste; 160.00 ml tuna fresh, strips; 0.00 avocado sliced; 0.00 cucumber strips

Recipe Disclaimer

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Ingredients (6)

4.00	nori sheets — large
500.00 ml	rice — sushi
3.00 ml	wasabi — paste
160.00 ml	tuna — fresh, strips
0.00	avocado — sliced
0.00	cucumber — strips

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Method:

Cover the bamboo rolling mat with plastic wrap. Lay the nori, shiny side down on the plastic wrap. Wet your hands and use
them to spread the nori with a layer of prepared rice, leaving a 3cm strip open at the end to seal the roll.

Spread a small amount of the wasabi paste down the length of the nori sheet. Place a single strip of each filling ingredient on top of the rice at the bottom end of the roll.

Support the fillings with your fingers while lifting the lower
edge of the mat. Roll the sushi up gently,but tightly, until the
two rice edges meet. Press the edges firmly together. Moisten the strip of nori that was left open with water and press to seal.

Leave to rest for five minutes or cover with cling wrap and refrigerate until ready to serve. Cut into 2cm slices, cleaning
the knife with a damp cloth between each slice. Serve with
pickled ginger and soya dipping sauce.