Maki Sushi

By mahto

Ingredients

• 1/2 Japanese (English) cucumber
• 1/2 takuan (pickled daikon radish) or other pickled vegetable of your choice.
• 1 sheet of roasted seaweed, (Nori)
• 1 bowl sumeshi rice (sushi rice)
• 1 tablespoon sushinoko , or 2 tablespoons sushizu (depending on your preference)
• Neri-Ume (pickled plum paste), preferred amount
• Wasabi

Details

Servings 1
Adapted from importfood.com

Preparation

Step 1

Make the sushi rice in a rice cooker, then when the rice is still warm gently fold 1 tablespoon of sushinoko with 1 1/2 cup steamed rice, this will make the rice "vinegared". Set aside. For a slightly different vinegar flavor, you can substitute 2 tablespoons sushizu for the sushinoko.

Cut cucumber and daikon radish into 2 to 4 inches wide strips lengthwise. Halve the nori sheets. Place one at a time horizontally
on a makisu (sushi rolling mat). Using your hands, spread about 3-4 tablespoons rice on it, leaving about 1/2-inch margin on the
side furthest from you. Lay a strip of cucumber and takuan, or cucumber and neri-ume. Lift the makisu with both thumbs and roll
at once from side nearest you, wrapping cucumber and takuan in the center. Unwrap the mat and repeat to make another roll.
Trim ends of rolls and cut each one into 4-6 pieces. Arrange on a serving plate, garnish with pickled ginger and serve with
soy sauce and wasabi on individual plate.