Easy HAND -Rolled Sushi

DIRECTIONS

■Ingredients(seves2 or 3）

Vinegared rice, cooked with 1 1/2 u.s.
cups rice
5-6 sheets toasted nori seaweed
About 2 inches tuna block(for sashimi)
About 2 inches salmon(for sashimi)
2 scallop abductor muscles(for sashimi)
2 Tbsps salmon roe
2 eggs


A(2 tsps sugar ,2tsps sake, Small quantity of soy sauce)

B(Small quantity of lemon juice,2 Tbsps mayonnaise)

1.Make vinegard rice

2.Cut  the tuna and salmon into easy-to-roll size strips

3.Thinly slice the scallops. Cut tthe nori seaweeds into 4 pieces

4.Beat the eggs, and mix with A. Make an omelet, and cut into stick shapes when cooled

5.Skin the cod roe, loosen and mix with B

6.Cut the cucumber into thin strips. Thinly slice the radish.Cut the bannou-nagi onion into small pieces

7.Cut off the roots of the white radish sprouts. Rinse the green perilla leaves, and cut off their hard stalks. Tear the leaves of leaf lettuce into bite-sized pieces. Drain the canned corn.

8.Arrange ingredients 2-7(except for the leaves of leaf lettuce) and salmon roe on a serving plate. Roll your favorite ingredients with the nori or leaves of leaf lettuce at the table, and eat with some wasabi and soy sauce.