Finally, our first recipe for sushi, we have chosen to make maki, which means roll. As most people know, sushi comes in endless variations, but this is our suggestion for some tasty maki (see more versions at the end):
1 pack of JFC Yakinori Green or Gold
1 kg of Yumenishiki rice
4 eggs
1 cucumber
1 sachet of Tamanoi Sushi no Ko
1 Sushi Makisu
1 head of lettuce
1/2 a pack of Kanikamaboko
1-2 cans of tuna in oil
A pinch of salt
30 gr of sugar
1 large spoon of mirin
Kenko Mayonnaise according to taste
For dipping, we recommend a small plate with Kikkoman Nama Soy Sauce and a bit of S&B Neri Wasabi
Start by cooking the rice according to the recipe for Japanese rice. Preferably, use a bit less water than usual, as the rice needs to be firm. When the rice is cooked, place it in a bowl, and add the whole sachet of Sushi no Ko:
Mix it all well and set it to cool off. Breaks the eggs into a bowl and mix them well with mirin, sugar, and salt. Use a small frying pan and heat the mixture at medium heat:
Turn the heat down to low after 1-2 minutes, and put a lid on to reduce the cooking time. If you don't have a lid, it's best to flip it halfway through cooking to make it even on both sides. When it's firm like an omelet, cut it in strips around 1-2 cm wide. Wash the lettuce and dry it well, cut the cucumber in strips the long way, cut the kanikamaboko in halves the long way, discard the oil from the tuna and mix it with a suitable amount of mayonnaise:
Place one sheet of yakinori on the roll mat on a cutting board:
Place a suitable amount of rice on the sheet - it's important that it's fully covered, except from 2 cm in the top and bottom. The layer shouldn't be too thick, as it will otherwise be hard to roll it up properly:
Be careful that the rice doesn't spread to the mat itself, because then it will get stuck and make the mat very sticky. Now, place the other ingredients on top of the rice. Again, be careful not to put too much. They need to be distributed on about half of the area, and it's OK if they protrude a bit on both ends:
Now roll up the mat tightly from the bottom and forward, and make sure that the mat doesn't roll under itself, it has to follow the cutting board forward when it reaches it, as it otherwise won't be able to be removed:
Once again, be careful that the mat doesn't catch the rice, so don't move it too close to them. When it has been rolled up, squeeze the mat well from all sides, and place the finished maki on a plate. Repeat the procedure until there are no more ingredients:
Cut off the ends (remember they can still be eaten!), and cut the rest in slices appr. 3 cm thick. We recommend to wipe the knife with a wet piece of kitchen tissue between each cut, as it will let go of the slices more easily. And remember to use a sharp knife. Enjoy!
Here are a few other versions, one with deeb fried prawn (ebi fry) and the other with tonkatsu:
Ebi fry is prepared like in the recipe, and tonkatsu is just thawed, unless you have the time to make some from scratch.
Otherwise the procedure is the same as above. Here with ebi fry:
And here with tonkatsu, which has been cut in strips with a good amount of tonkatsu sauce on top:
