Ingredients:
Sushi rice:
• ½ kg of sushi rice
• 2 dessert spoons of raw sugar
• a pinch of salt
• 5 dessert spoons of sushi seasoning
Filling:
• 5 sausages
Note: filling can be changed according to your taste.
You can use a can of tuna or cucumbers or carrots or fried finger chicken nuggets or beef floss, etc.
Sushi wrappers:
5 sheets of seaweed for sushi (nori)
For serving:
• soy sauce for sushi
• Japanese mayonnaise
How to make sushi:
• Put a piece of seaweed (the shiny side down) on a chopping board or a flat plate.
• Cover it with an even layer of seasoned sushi rice.
• Put the filing on top of the rice closest to you according to your taste.
• Hold the seaweed, rice and filling and then roll it away from you.
• Squeeze the sushi roll tight so that the filing and the rice will stick together.
• Cut the sushi roll according to your taste.
• Ready to be served
Sushi rice can be changed with mashed potatoes if you cannot eat rice
How to make mashed potatoes:
• Slice the 5 potatoes into 4 to 6 pieces each making them easy to steam and mash.
• Steam the cut potatoes until they are soft (about 10 minutes).
• Mashed them down.
• Let them cool down.
Sushi rice can be changed with mashed potatoes if you cannot eat rice
How to make mashed potatoes:
• Slice the 5 potatoes into 4 to 6 pieces each making them easy to steam and mash.
• Steam the cut potatoes until they are soft (about 10 minutes).
• Mashed them down.
• Let them cool down.
• Ready to be used
©Tina Adi
©Tina Adi


