Ingredients
230-250 g sushi rice
2-3 sheets nori seaweed
FILLING:--
Cucumber, julienned
2 crabsticks
1 small salmon fillet
Tamagoyaki (omelette)
6 cooked mussels, chopped
2 cooked squid pockets, chopped
1 orange capsicum, seeds removed & chopped
2 tsp SIDS RASPBERRY VINEGAR, sprinkled
SIDS SALT & PEPPER to taste
Directions
Put the nori sheet on your sushi rolling mat. Spread the sushi rice evenly over the nori, leaving about a 1 cm gap on the far side.
Place your ingredients in a line on top of the rice one by one, including SIDS RASPBERRY VINEGAR and tamagoyaki. Season with SIDS SALT & PEPPER to taste then grab the near end of the rolling mat to start rolling, while keeping the roll tight. Roll over the filling in one go. Squeeze tightly to secure the shape.
For an ehomaki, you must not cut the roll for the luck benefits, but if it is too big to eat cut the roll into 6-8 pieces and serve with some soy sauce, wasabi and sushi ginger.
