Friday, March 14, 2008
2. Slice them thinly like blow.
3. Prepare cucumber and avocado in a sliced form. Refer to the salmon skin roll recipe for details of cutting and slicing cucumbers and avocado.
4. You will need a "nori" or "gim" which is a dried seaweed for sushi rolls.
5. Thinly spread sushi rice over the nori. Again, refer to other sushi section for making sushi rice.
6. Place your ingredients. For a kick, I added some cream cheese, but it's upto you.
7. Roll it up. Although I used a bamboo sushi roller, I often roll without such device and it still turns out quite ok.
8. Place some rice and squeeze them down with a spatula on the edge as glue.
9. Ready to cut.
10. Cutting is a bit tricky. You need to constantly apply some water on your knife blade since the inside is sticky and the rice and cheese being stuck to your blade can slow down the process. Apply pressure on the roll with your fingers right next to where you're cutting so it will not disfigure the shape.