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Freestyle maki

Excellent three delicious and colorful Japanese dishes: maki, sashimi and furikake.
 
Amount of persons: 4
Time: 50 min
Complexity: 3

For the rice:
  • Rice for sushi - 110 g
  • Water - 110 ml
  • Kombu seaweed - 1 pinch
  • Mitsukan vinegar - 20 ml
  • Granulated sugar - 8 g
  • Salt - 1 pinch

For maki:

  • Fresh cucumbers - 25 g
  • Crab sticks - 25 g
  • Tamagi omelet - 25 g
  • Nori seaweed - 4 g
  • Japanese Mayonnaise - 15 g
  • Tobico - 20 g

For Sashimi:

  • Fresh cucumbers - 20 g
  • Crab sticks - 20 g
  • Tamagi omelet - 20 g
  • Nori seaweed - 2 g
  • Japanese Mayonnaise - 4 g

For furikake:

  • Sesame oil - 2 g
  • Furikake spice - 10 g
  • Wakame seaweed - 2 g

Recipe

Step 1. 

Cook the rice: Combine mitsukan vinegar with sugar and salt. Rinse rice, put into a saucepan, cover with water (in proportion 1/1), add seaweed and cook till the rice is ready. Hot rice combine with vinegar mixture and cool. The rice is ready!



Step 2. 
Make Maki: Put the rice on a Nori sheet and spread.



Step 3. Turn over and put bricks of omelette, crab sticks and cucumber in the middle of the sheet. Grease with mayonnaise.



Step 4. Form a rectangular roll (use special sushi mat).



Step 5. 
Cut into halves and again onto halves. Lay on a serving plate and spread tobico over the top. Maki is ready!

Step 6. Make sashimi: Spread the rice over a half of Nori sheet. Put the filling cut into strips on top and form a bag and grease edges of the Nori sheet with mayonnaise. Sashimi is ready!

Step 7. Make furikake: Combine the rice with sesame oil and furikake spice, mix thoroughly. Form a triangle. Apply a strip of Nori seaweed to the lower part of the triangle. Furikake is ready!

BON APPETIT!

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