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Recipes > Asian Food > Vegetable sushi >>
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Sushi
1½ cups sushi rice
¼ cup rice wine vinegar
1 tsp salt
1½ tbsp sugar
1 Lebanese cucumber, seeded & sliced thinly
4 pieces seasoned fried bean curd skin, sliced
1 pickled radish, sliced thinly
2 tbsp pickled ginger slices
1 tbsp mayonnaise
1 pkt rice Mountain Bread™
1 Add rice to large saucepan of boiling water and boil uncovered until tender. Drain, stand rice 5 minutes, stir in vinegar, sugar, and salt then cool.
2 Place one sheet of Mountain Bread™ on a bamboo sushi mat. Dip fingers in water and spread the cooled rice over bread leaving a 4cm gap on the short side furthest from you. Press rice firmly in place, then use finger to make long indentation across rice edge closest to you.
3 Place mayonnaise, cucumber, bean curd skin, pickled radish and ginger in the indentation. Use the empty edge of the mat to help start rolling the sushi. Press the mat firmly as you roll. Carefully remove the roll from the mat and using a sharp wet knife cut the roll into eight pieces.
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