Norimaki - Seaweed Sushi Roll

There are several types of Japanese Sushi, such as Nigirizushi (hand-formed sushi), Makizushi (rolled sushi), Oshizushi (pressed sushi), Inarizushi (pouch of fried tofu), Western-style sushi (or California roll) etc. I start with Makizushi and I think Inarizushi even easier. The following ingredients can yield 8 rolls.





Ingredients:
2 cup short-grain rice
3 cup clean water
1/2 cup seasoned rice vinegar
1/4 cup sugar
1 tsp salt
6 pieces of Nori-roll (black seaweed wrapper)
2 eggs, fried and added Cheddar cheese (optional), cut into strips
1 avocado, cut into wedges
1 carrot, cut into strips
roasted sesame seed


Directions:
(1) Wash thoroughly the rice until the water is clear
(2) Cook the rice with 3 cups clean water
(3) At boiling, turn into low heat to simmer the rice, 15 minutes
(4) Turn off the heat, let the rice stand for 5 minutes
(5) Dissolve the sugar in rice vinegar with little salt, do not bring to boil
(6) Set aside (5) and let cool
(7) Transfer the rice into a big bowl, scatter the rice, fan and continue to fan
(8) Add (6) into (7), slowly from the side of your spatula, stir to mix and fan
(9) Let (8) to cool a bit

Wrapping:
1.Place a nori unto a bamboo sushi roll
2.Leave about 1/2 inch at the sides
3.Place carrot, egg and avocado in the middle
4.Scatter sesame seed at both sides
5.Roll and gentle press
6.Wet your knife and cut sushi roll into small pieces
7.If your knife is sticky with rice, wipe knife and wet before cut again

Dipping Sauce: (mix well all of the following ingredient)
1/4 ketchup (tomato sauce)
2 Tbsp sugar
2 Tbsp distilled white vinegar
1 Tbsp soy sauce
1/4 cup mayonnaise
2 Tbsp orange or pineapple juice

Note:  You can serve without the sauce. The sushi tastes scrumptious by itself. The sweet dipping sauce ready for those who get used to eat with sauce. You may replace avocado with cucumber, but the natural fatty avocado gives great taste and texture to the dish.