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Categories:Viewed: 69 - Published at: 5 years ago
Ingredients
- 3 slice Toasted nori seaweed
- 360 ml Uncooked white rice
- 1 pack Fresh sashimi grade tuna
- 1 Avocado
- 1 packet Crab sticks
- 1 Sesame seeds
- 1 tsp Kombu tea
- 20 ml Mirin
- 40 ml Vinegar
- 2 tbsp Sugar
- 1/2 tbsp Salt
Method
- Place rice and the kombu-cha in a rice cooker and fill the water up to the "2" sushi rice line, then press start.
- Once the rice is cooked, add the mirin and press start again.
- Turn off the rice cooker after two minutes.
- Transfer it to an oke (wooden sushi rice bowl).
- Combine the ingredients and sprinkle it over the fresh cooked rice.
- Mix it together in a cutting motion and the sushi rice is ready.
- Place plastic wrap on a makisu (bamboo sushi mat) and place a sheet of nori seaweed on top.
- Thinly spread the sushi rice from Step 2 and sprinkle it with the sesame seeds.
- Leave the plastic wrap on the makisu and turn over the rice and nori.
- Place the avocado (cut into 12 wedges and use 4 of them per roll), imitation crab, mayonnaise, and tuna, in that order, on the rice.
- Roll it up and it is done.
