2 Cups of Sushi Rice
3 Cups of water
2 Tablespoons of Mirin “Sushi Seasoning”
4 Crab Sticks
2 Small tins of tuna
2 Tablespoons of Kewpie Mayo
2 Honey Soy Chicken Kebabs
Soy Sauce to serve
Small pack of Nori (Sushi Seaweed)
Small cup of water
1 Carrot
1 Continental Cucumber
Day 1:
This is a 2 day cook. So get prepared. Cook the kebabs and refrigerate.
Rinse Rice 2-3 times or until water is no longer cloudy.
Add the 3 cups of water to rice and put in Rice cooker (No Rice cooker… Get one they are like $11 from kmart). Or boil slowly until all water is absorbed.
Remove Rice from heat and add Mirin, Mix, and then Refrigerate.
Day 2:
Mix Mayo and Tuna together with Fork
Cut/Shred Chicken Kebabs
Cut cucumber in half, deseed and cut cucumber into strips. Skin and julienne Carrot
Set up a station with the rest of the ingredients
Place down 1 sheet of seaweed, cover ¾ of seaweed with rice
Place in desired ingredients on edge of rice and seaweed
Roll carefully towards the ¼ of uncovered seaweed. When close, dip fingers in water and wipe the seaweed like it’s a envelope, and seal roll. (a sushi mat does help with this, but it isn’t essential, if you do use a sushi matt, wrap it in glad wrap, it’ll save cleaning the damn thing)
Use a sharp wet knife to slice sushi rolls into slices, or just in half for good size snacks.
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