JAPANESE MAKI SUSHI ROLLS

INGREDIENTS:

nori (seaweed paper)

Crab sticks

cucumber (cut in strips)

mayonaise

ripe mango (cut in strips)

freshly cooked rice (ordinary rice is ok but japanese rice works well)

spicy tuna (shred and put a little mayo, salt and pepper)

rice wine vinegar

kikoman soy sauce

wasabi (optional)

*you also need a sushi rolling mat

INSTRUCTIONS:

1. Prepare all ingredients and make sure they are all within reach: crab sticks, cucumber, mango, mayo rice, tuna mix, nori and rice.

2. Mix around 1 table spoon of rice wine vinegar to 1 cup of hot rice. Set aside.

3. Center a sheet of nori on a sushi rolling mat.

4. Spread rice over nori making sure to fill edges as well.

5. Lay filling ingredients across the rice in thin rows about 2/3 from the top (or the portion nearest you).

6. Starting from the top (or, again, the portion nearest you) roll the sushi mat up and over the sushi. Press down to firm the rice. Make sure its compact.

7. Transfer to cutting board and slice sushi into 1-inch pieces. Make sure that the knife is clean and wet in every cut. And try to cut in just one motion to avoid the breakage.

8. Best served with soy sauce for dipping.

I used the following filling combinations:

a. crab stick, mayo, cucumber

b. crab stick, mayo, mango

c. crab stick, mayo, cucumber, mango

d. crab stick, mayo, cucumber, mango, tuna

e. tuna, mayo, cucumber

f. tuna, mayo, mango

g. tuna, mayo, cucumber, mango