Summary

Ingredients

• 1 port. Rice, finished sushi
• Nori sheets
• Wasabi paste
• 2 tablespoon rice vinegar
• 250 ml water

For the filling:

• 2 carrot (s), cut into fine strips
• 1 cucumber (s), cut into fine strips
• 200 g salmon, cut into thin strips
• 200 g tuna, cut into thin strips
• 1 pack surimi, cut into short sticks
• cress
• soy sauce
• Pickled ginger

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Instructions

1. Mix the vinegar and water in a small bowl.
2. Halve a nori sheet in half.
3. Dip your hands in the vinegar water so that the rice does not stick to it.
4. Put a heaped tablespoon of sushi rice in the left half of the algae sheet. Spread the rice and spread a little wasabi paste on it.
5. Arrange different fillings diagonally on the rice. They should be facing the top left corner of the nori sheet.
6. Fold the lower left corner to the upper right corner of the nori sheet. Continue rolling the sheet into a bag. Glue a grain of rice in the lower right corner and attach the corner to the bag.
7. Arrange several sushi bags in a glass or bowl and serve with soy sauce and pickled ginger.