Thursday, February 18, 2010
Tuna (thinly sliced)
cucumber (cut lengthwise stick)
unagi (cut into lengthwise)
Sesame Seeds (tossed and mix)
-Place the nori on the bamboo mat with the shiny smooth side facing downwards.
-Place the rice in the centre of the nori then spread it evenly over and leaves about 1cm margin of nori along the edge furthest
- Turn it over the rice
-Lay the unagi, cucumber and add Japanese mayonnaise then roll it.
- Put sliced tuna on the top of the roll, then press with bamboo mat so that the tuna will stick on the rice
-Cut into 8 pieces.
- Garnish with mayonnaise, sesame seed and Masago on the top of the roll