Summary

Ingredients

• 500 g rice, ready-made sushi
• 1 pack nori leaves
• mayonnaise
• Wasabi paste
• 2 tablespoon rice vinegar
• 250 ml water

For the filling:

• 1 packet surimi
• 1 avocado (s), cut into thin strips
• 1 cucumber (s), cut into thin strips
• 50 g fly fish roe
• Sesame, black and white
• soy sauce
• Ginger, pickled

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Instructions

1. Mix 2 tablespoons rice vinegar with 250 ml water in a small bowl.
2. Place a bamboo mat on your work surface and cover it with cling film.
3. Fold 1 nori sheet in half and break it apart along the fold.
4. Dip your hands into the vinegar water mixture to prevent rice from sticking.
5. Take a handful of the ready-made sushi rice and form it into an elongated block shape.
6. Place the rice block in the center of the halved nori sheet.
7. Spread the rice evenly over the nori sheet using your fingertips, covering the surface.
8. Lift the rice-covered nori sheet and flip it over so the rice is now on the bottom.
9. Spread a thin line of mayonnaise along the center of the nori sheet.
10. Add a small amount of wasabi paste on top of the mayonnaise.
11. Lift the edge of the bamboo mat closest to you and begin rolling tightly toward the far edge, using the mat to help shape.
12. Press gently as you roll to compact the rice and nori together.
13. Gently squeeze the roll through the mat to give it a firm, rectangular shape.
14. Remove the mat and let the roll rest for 1 minute.
15. Dip a sharp knife into the vinegar water.
16. Cut the roll in half, wiping the knife with a damp cloth between each cut.
17. Cut each half into thirds to create 6 equal pieces.
18. Arrange the pieces on a plate and serve.