Thick sushi rolls

Ingredients for 1 servings:

• 500 g rice, ready-made sushi
• 1 pack of nori sheets
• Wasabi paste
• 2 carrots, cut into thin strips
• 1 cucumber(s), cut into thin strips
• 200 g salmon or tuna cut into pencil-thick sticks
• 1 radish(s), Japanese, pickled
• 1 pack of green beans, chopped and steamed
• 1 avocado(s), cut into thin strips
• 1 tofu pouch cut into 1 cm thick strips
• 2 tbsp rice vinegar
• 250 ml water
• Soy sauce
• ginger, pickled

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

futo 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. Place a nori sheet on the bamboo mat with the shiny, smooth side down. Dip your hands into the vinegar water to prevent the rice from sticking. Take a handful of rice and form an oblong block. Place two blocks of rice in the center of the nori sheet and spread them evenly with your fingertips. Leave a 4 cm wide strip free at the top. Brush the rice in the center with a little wasabi paste, but don’t overdo it; the wasabi flavor shouldn’t overpower that of the ingredients. Place a strip of fish on the wasabi-coated rice. Frame both sides with vegetable strips. Lift the front end of the bamboo mat and slowly begin to roll it up, holding the filling in place with your middle, ring, and little fingers. 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 tea towel in the vinegar water and use it to wipe a sharp knife. Cut the rolls in half with the knife. Moisten the blade with the towel after each cut. Place both halves of the roll on top of each other and cut twice to create 6 equal pieces. Arrange on a plate and serve with soy sauce and pickled ginger.