Thin Sushi Rolls

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

500 g rice, ready-made sushi
1 can wasabi paste
1 point nori leaves

For the filling:

Instructions

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.
Mix 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 apart. Place the shiny, smooth side of the nori leaf half down on the bamboo mat.
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.
Place the rice in the middle of the nori sheet and spread evenly over it with your fingertips. Leave a 1 cm wide strip at the top.
Brush the rice in the middle with a little wasabi paste, do not overdo it, the wasabi taste should not mask that of the ingredients.
Place a strip of fish or vegetables on top of the wasabi-coated rice. Lift the front end of the bamboo mat and slowly start rolling it up.
Roll it up so that 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 peeks out. Carefully shape the roll with both hands. Put the sushi roll aside and shape the remaining rolls.
Dip a paper towel in the vinegar water and wipe a sharp knife with a damp cloth. Halve the rolls with the knife.
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 have 6 pieces of equal size. Arrange on a plate and serve with soy sauce and pickled ginger.

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