Maki-zushi (巻き寿司)
Japan
Traditional Japanese rolls with rice, tuna, vegetables and omelette. Preparation includes cooking rice, preparing fillings and rolling the sushi.
Ingredients
- 300 g rice
- 600 ml water
- 3 tbsp vinegar
- 4 tbsp sugar
- 1.25 tsp salt
- 100 g carrot
- 2 pcs egg
- 0.5 tsp soy sauce
- 1 tsp vegetable oil
- 1 pcs cucumber
- 4 pcs nori
- 1 can canned tuna
Steps
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Cook the rice: pour 400 ml water into a pot, add 300 g rice, bring to a boil, simmer covered for 15 min, then turn off the heat and let stand for 10 min. Mix the cooked rice with 3 tbsp vinegar, 2 tbsp sugar and 1 tsp salt, stirring for 1–2 minutes.
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Cool the rice and divide it into 4 equal portions.
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Prepare the carrot: peel 100 g carrot, cut into strips, boil in 200 ml water for 5 min, add 1 tbsp sugar and 0.25 tsp salt, boil another 5 min, then let cool.
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Make tamago-yaki omelette: whisk 2 pcs eggs with 1 tbsp sugar, a pinch of salt, 0.5 tsp soy sauce and 1 tbsp water. Heat 1 tsp vegetable oil in a pan, pour the egg mixture, cook, roll into an omelette and cut into strips.
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Slice the cucumber into thin strips.
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Drain the liquid from the canned tuna (1 can).
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Assemble the rolls: on each nori sheet (4 pcs) place 1 portion of rice, leaving a 5 cm edge without rice, then layer carrot strips, omelette, cucumber and tuna, roll up and shape into a cylinder.
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Cut each roll into 8 pieces.