Summary

Ingredients

• 500 g rice, ready-made sushi
• 1 pack nori leaves
• Wasabi paste

For the filling:

• 2 carrot (s), cut into thin strips
• 1 cucumber (s), cut into thin strips
• Cut 200 g salmon or tuna into stick-sized sticks
• 1 Japanese radish (s), pickled
• 1 packet green beans, finely chopped and steamed
• 1 avocado (s), cut into thin strips
• 1 tofu bag cut into cm thick strips
• 2 tablespoon rice vinegar
• 250 ml water
• soy sauce
• Ginger, pickled

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Instructions

1. Depending on your taste, choose the filling and cut the vegetables into 1 cm thick sticks and the fish into pieces as thick as a pencil.
2. Mix rice vinegar and water in a small bowl.
3. Place a bamboo mat on the work surface. Place a nori sheet on the bamboo mat with the shiny, smooth side down.
4. Dip your hands in the vinegar water to prevent the rice from sticking to it. Take a handful of rice and form an elongated block.
5. Place 2 rice blocks in the middle of the nori sheet and distribute evenly on top with your fingertips. Leave a 4 cm wide strip at the top.
6. Brush the rice in the middle with a little wasabi paste, do not overdo it, the wasabi taste should not cover the ingredients.
7. Place a strip of fish on the wasabi-coated rice. Frame both sides with strips of vegetables.
8. Lift the front end of the bamboo mat and slowly start rolling it up. Hold the filling in place with your middle, ring and little finger.
9. Roll up so far that the end of the nori sheet meets the edge of the rice. Apply light pressure to form the roll.
10. Now only the free nori strip peeks out. Carefully shape the roll with both hands. Put the sushi roll aside and shape the remaining rolls.
11. Dip a tea towel in the vinegar water and wipe a sharp knife with a damp cloth. Halve the rolls with the knife.
12. Moisten the blade with the cloth again after each cut. Place both halves of the roll one behind the other and cut through twice so that you get 6 pieces of the same size. Arrange on a plate and serve with soy sauce and pickled ginger.