02-23-2005, 06:00 AM
INGREDIENTS: [ul] [li]4 cups sushi rice [li]4 sheets of nori (dried seaweed) [li]1 cucumber[/li][/ul]
PREPARATION:
Cut the cucumber into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread [#236eb5]sushi rice[/#236eb5] on top of the nori sheet. Place the cucumber sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. Top it off with some Nanami Togarashi (japanese red pepper)
Makes 4 rolls
PREPARATION:
Cut the cucumber into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread [#236eb5]sushi rice[/#236eb5] on top of the nori sheet. Place the cucumber sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. Top it off with some Nanami Togarashi (japanese red pepper)
Makes 4 rolls