Rice
Cook rice until tender, if
not using sushi rice, add a little bit more water when cooking to allow to be a
bit more sticky.
Lay out seaweed, spread hot
rice evenly over about ½” thick, allow about 1 1/2” at the end to allow an
overlap when rolling.
Fill center with desired
filling. (We prefer, crab, avocado and
cucumber.) Roll and seal. Slice with sharp knife dipped into hot
water.
Allow to cool well and
serve with favorite soy sauce and wasabi.
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