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It-Tnejn Li Huma 13.05.11

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  • 300g sushi rice
  • 1 small cucumber, deseeded and cut into strips
  • 1 sheet nori seaweed halved
  • ½ teaspoon Wasabi
  • 1 tablespoon roasted sesame seeds




  • - first of all prepare a bowl of water with some vinegar in it to wet hands to make it easier to handle the rice, which is very sticky
  • - put one half of the nori shiny side down on the bamboo mat; moisten your hands with the water and pick up a handful of rice and shape into a cylinder
  • - put it in the middle of the seaweed and spread thinly all over it leaving about 2cm bare on the side away from you
  • - spread a thin strip of Wasabi with your finger down the middle of the rice and put a line of cucumber on top making sure to take the filling right to the edges; sprinkle half the sesame seeds over
  • - roll the mat gently starting from the front edge, pinch together, then complete the roll and squeeze firmly
  • - repeat with the other half of nori seaweed
  • - the sushi can be wrapped in clingfilm and left like this until you are ready to cut and serve
  • - to serve cut in half with a wet knife, trim off the end (optional - you may like to leave the ends of the cucumber sticking out); cut each half in 3 and arrange on a serving platter
  • - serve with small dishes of soy sauce, pickled ginger and Wasabi paste

Other fillings which can be used in the Maki Sushi:

  • - Crabmeat, Wasabi and sesame seeds
  • - Raw salmon marinated in soy sauce, Wasabi and pickled ginger
  • - Avocado, carrot sticks, spring onions
  • - Red pepper strips, cucumber sliced, carrot sticks