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Individuals in different parts of the world eat Sushi in different ways, for me it is my much-loved breakfast. Nothing can be a better than starting my day with sunshine and sushi. It was indeed an amazing experience when my friend Macau visited me and taught me how to make fresh sushis at home. It was like some Japanese expert guiding me how to make sushi !!, just the right way to roll it from both the ends, the perfect technique to slide your knife through the sushi to get the bits even, a few seaweed sheets, some fresh and crispy cucumber and sushi rice all combined to give you an authentic sushi, the Japanese way! This recipe is a must for all sushi connoisseurs! Devour this Vegetable Sushi recipe.
Ingredients
2 cups of boiled sushi rice,
4 tables of white vinegar,
Salt as per taste,
4 Nori sheets,
1 cup of cucumber cut into strips,
1 cup of carrots cut into strips
You will also need
Sushi rolling mat,
Knife,
1 bowl of cold water
Moisten you hands in the bowl of cold water, to avoid the rice sticking to your fingers and also to the rolling mat. Then spread the Nori sheet on the rolling mat and layer of sushi rice in center of the Nori, making a rectangle. Make sure that the rice lies evenly over the Nori.
Lay two cucumber strips and one carrot strip, horizontally across the center. You can changed the combinations of vegetables.
Using the rolling mat, fold the Nori and apply pressure, make sure to give a round shape to the sushi, not rectangular. Apply pressure using your entire fingers on the top taking support from the thumbs placed below. Fold the mat forward once again and apply more pressure.
Dip the entire knife in cold water, trim off the uneven ends, then cut the sushi into six even pieces. Serve the making on a plate with each bit facing up with light soy sauce and wasabi as a dip.
