Thin sushi rolls

Ingredients for 1 servings:

• 500 g rice, ready-made sushi
• 1 can wasabi paste
• 1 pt. nori sheets
• 1 cucumber(s)
• 2 carrots
• 200 g salmon fillet(s), skinned
• 200 g fish fillet(s) (tuna fillet)
• 1 radish(s), Japanese, pickled
• 1 avocado(s)
• 2 tbsp rice vinegar
• 250 ml water
• Soy sauce
• ginger, pickled

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hoso maki sushi

Choose the filling according to your taste and cut the vegetables into approximately 1 cm thick sticks and the fish into pencil-thick pieces. Mix the rice vinegar and water in a small bowl. Place a bamboo mat on the work surface. Fold a nori sheet in half and break it open. Place the shiny, smooth side of the nori sheet half facing down on the bamboo mat. Dip your hands in the vinegar water to prevent the rice from sticking. Take a handful of rice and form an oblong block. Place the rice in the center of the nori sheet and spread it evenly with your fingertips. Leave a 1 cm wide strip free at the top. Brush a little wasabi paste in the center of the rice, but don’t overdo it; the wasabi flavor shouldn’t overpower that of the ingredients. Place a strip of fish or vegetables on the wasabi-coated rice. Lift the front end of the bamboo mat and slowly begin to roll it up. Roll up until the end of the nori sheet meets the edge of the rice. Apply light pressure to form the roll. Now only the free nori strip is visible. Carefully shape the roll with both hands. Set the sushi roll aside and form the remaining rolls. Dip a paper towel in the vinegar and water and use it to wipe a sharp knife. Cut the rolls in half with the knife. Moisten the blade with the cloth after each cut. Place the two roll halves one behind the other and cut twice to create 6 equal pieces. Arrange on a plate and serve with soy sauce and pickled ginger.