Ingredient:
2 sheets of nori (dried Japanese seaweed)
A bowl of vinegar water
Prepared Simple sushi rice
A little wasabi
175 g (6 oz) canned white cranbmeat, drained and flaked
½ cucumber, halved lengthways, deseeded, and cut into long thin strips
Bamboo Rolling Mat
Method:
Lay the rolling mat on a flat surface with one of the longest edges facing towards you. Lay one sheet of nori shiny-side down on the mat.
Dip your hand in vinegar water, take a handful of the sushi rice, and spread it over the nori, leaving a 2.5 cm (1 in) gap along the edge furthest away from you.
Spread a thin layer of wasabi-about 1 cm (1/2 in) wide-lengthways along the middle of the rice (from left to right). Cover the wasabi with half the crab. Then put a strip of cucumber on either side of the crab.
Moisten the uncovered edge of the nori with a little cold water. Using the mat and starting from the edge nearest to you, roll the rice in the nori, squeezing it to make a tight roll. Seal the moistened edge around the roll, then wrap in cling film. Now make a second roll in the same way.
To serve, unwrap the rolls and cut each one into 10 pieces with a very sharp knife that has been dipped in cold water (trim off the ends first so you get neat slices).
2 sheets of nori (dried Japanese seaweed)
A bowl of vinegar water
Prepared Simple sushi rice
A little wasabi
175 g (6 oz) canned white cranbmeat, drained and flaked
½ cucumber, halved lengthways, deseeded, and cut into long thin strips
Bamboo Rolling Mat
Method:
Lay the rolling mat on a flat surface with one of the longest edges facing towards you. Lay one sheet of nori shiny-side down on the mat.
Dip your hand in vinegar water, take a handful of the sushi rice, and spread it over the nori, leaving a 2.5 cm (1 in) gap along the edge furthest away from you.
Spread a thin layer of wasabi-about 1 cm (1/2 in) wide-lengthways along the middle of the rice (from left to right). Cover the wasabi with half the crab. Then put a strip of cucumber on either side of the crab.
Moisten the uncovered edge of the nori with a little cold water. Using the mat and starting from the edge nearest to you, roll the rice in the nori, squeezing it to make a tight roll. Seal the moistened edge around the roll, then wrap in cling film. Now make a second roll in the same way.
To serve, unwrap the rolls and cut each one into 10 pieces with a very sharp knife that has been dipped in cold water (trim off the ends first so you get neat slices).
