This recipe is from Masu's Nichiyo brunch menu by Nic Watt. "This has always been one of Kiana's favourite dishes. I am pretty sure she has been eating these since she was about 2," Nic says. You can also add pickled plum, which is a little more advanced for the young palate.
|1 sheet||Nori, seaweed (Main)|
|⅔ cup||Sushi rice, cooked|
|2||Cucumbers, cut into batons, 1cm x 18cm (Main)|
|1 tsp||Toasted sesame seeds|
AdvertisementAdvertise with NZME.
- When making a maki roll it's always about the freshness and making them as close to serving as possible. The basic fundamentals for making good maki are room-temperature rice and crisp, dry nori. Begin by folding your nori in half and it will break neatly in equal halves. You should have 2 rectangles of 10cm x 20cm.
- Lay the nori on the bamboo mat in a horizontal position. Take your rice and spread it from the bottom edge to about 1cm from the top edge.
- Place the cucumber centred on the rice and sprinkle the sesame seeds across the rice.
- Using your bamboo mat, lift the bottom edge of the nori and rice and, like a wave-dumping, roll over and curl under to form your maki roll.
- Run your dampened finger across the last centimetre of nori to ensure it sticks. Roll completely and give it a final squeeze to form
Check out Ray McVinnie's video on'How to cook the perfect white rice'.