[RECIPE] Maki Sushi

Maki Sushi, or sushi rolls, are created by wrapping a variety of fillings in rice and nori seaweed. Rolling sushi can be a bit challenging, but by following these steps, you can make perfect maki sushi. Enjoy the fun and freshness of maki sushi rolls with savory fillings.

(Served in Hakusan Plate Layered Stripes - Used Egg Omelette Frying Pan, Sushi Mat, Rice Scoop)

Recipe:

Serving: 4 rolls
Time: 40 minutes

Ingredients:

• 2 cups Cooked Rice (Rice Options)
• 400 ml Water
• 4 tbsp Sushi Vinegar 
• 4 pcs Nori Seaweed

[Egg Omelette]

• 3 pcs Egg
• 1 tbsp Sugar
• 1 tsp Soy Sauce
• 1 tsp Dashi Powder

[Simmered Shiitake]

• 4 pcs Dried Shiitake
• 2 tbsp Sugar
• 2 tbsp Soy Sauce
• 1 tbsp Mirin

[Additional Ingredients]

• 4 pcs Kanikama (imitation crab) 
• 1 pc Cucumber 
• 1 Shiso Leaf

Instructions:

1. Cook the rice by rinsing the rice and add water. Cook it in a rice cooker or pot. 
2. Rehydrate the dried shiitake mushrooms. Squeeze out the excess water, slice, them, and transfer them to a pot. Add sugar, soy sauce, and mirin. Simmer for 15 minutes. 
3. Beat the eggs in a bowl and mix in the sugar, soy sauce, and dashi powder. Heat a pan and cook a rectangular-shaped egg omelette. Once done, cut it into long strips. 
4. Cut the cucumber into long strips. 
5. Once the rice is cooked, mix in the sushi vinegar and stir quickly. 
6. Place a sushi mat on the counter and place a sheet of nori on the mat. 
7. Spread a layer of sushi rice on the nor, leaving an inch of space on the top edge. 
8. Arrange the shiso leaves, egg omelette strip, simmered shiitake mushrooms, cucumber, and imitation crab sticks on the rice.
9. Use the sushi mat, roll the sushi tightly while holding the filling in place. Slice the sushi roll into bite sizes with a wet knife. 

> Purchase rice from the rice factory here

RECIPE by Azusa