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Sake-Shochu-Manual.today Maki-zushi Home Books Recipes-p1 Recipes-p2 Health
Benefits 4Wellbeing Glossary ReachUs Maki-Zushi (Osaka style) Maki-zushi is a roll of vinegared rice, with ingredients at the center, covered with black nori outside. The ingredients Osaka-style maki-zushi can include omelet, kani shape, cucumber, kanpyo, and shiitake, but not sashimi. Materials 1 cup sushi-rice 1 whole nori sheet for suchi (6 inch x 5 inch) Ingredients to choose from Thick omelet cut in 1/2 x1/2 square and 2 to 3 inch long Crab meat, or imitation crab (kani shape) Young cucumber cut in 1/2 x1/2 square and 2 to 3 inch long Kanpyo and shiitake (see how to cook kanpyo Boiled spinach 1 table spoon of pickled ginger to garnish Procedure of rolling On a bamboo sushi mat, place a standard sized nori for sushi. Spread vinegared rice evenly at about 1/4 inch thick.
Put ingredients on the rice.
Roll the mat slowly but with some pressure.
Open the mat.
Transfer the roll to a cutting board. Cutting sushi is the most challenging work. Use a very sharp knife, preferably a knife desined to cut sashimi and sushi. Wipe the surface of knife by a wet towel every time knife is used to cut sushi.
Voila.
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