Title: Color Roll Sushi
Categories: Japanese, Seafood, Tuna
Yield: 1 Roll
30 g Maguro (tuna)
9 cm Cucumber
9 cm Takuan (pickled daikon)
240 g Sushi rice
Grilled nori
Cut maguro into approximately 1 cm square strips, cut cucumber and
takuan into narrow strips.
Place one sheet of nori on the rolling net the long way sideways, and
leaving 1 cm front and back spread 80 g of sushi rice evenly on the
nori. Place each filling separately in the middle of the sushi rice.
Fold in two, matching the front and back edges of the nori.
Pick up the rolling web in your hands and twist it to form a curved
tear-drop shape. Roll and shape the remaining fillings in the same
way.
Place the rolling net on the palm of your hand and round it. Assemble
the thick and thin edges of the three rolls and form a round shape.
Place one sheet of nori for the complete shape on top and roll from
the front, keeping the sides straight.
Pick the rolling net up with both hands and roll the sushi into a
round form in the center of the net. Cut into eight equal slices.
