Preparation
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Prepare the filling. Cut the cucumbers and the other vegetables into long and thin strips, prepare the omelette and chop the prawns.
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Now cook the rice. Wash it thoroughly 2 to 3 times with cold water. The starch should be washed out of the rice. As soon as the water is no longer milky, the rice is ready to cook. Now add the 3 cups of water and let the rice boil up and turn off the heat. Now let it simmer for 20 minutes.
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At the same time bring the rice vinegar with the sugar and salt to the boil.
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When the rice is cooked, put it in a bowl and stir in the rice vinegar mixture. The vinegar makes the rice even more sticky. Put the rice aside for about 5 minutes so that it cools down a bit.
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Now start rolling the sushi wraps: Put the nori leaf on a bamboo mat and spread the finished rice on the nori leaf, preferably a little thicker, but leave about 1-2cm of the leaf free at the top or bottom to be able to close the rolls better later.
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Now the wasabi comes out, so that the roll gets a little spice and a sharper taste at the end. To do this, spread the wasabi very thinly on the rice. Careful! Not too much, otherwise it can become too spicy. My tip at this point: Spread a little cream cheese and mayonaise on top. A very delicious taste!
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Now put the prepared ingredients on the wasabi.
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The difficult rolling part starts now: Lift the roll mat slightly at the bottom end and try to form the nori leaf and rice around the filling into a firm roll with the help of your fingers. It is best to try to hold the filling lightly with your fingers. (Tip: moisten the end of the leaf a little bit, so the roll sticks together better)
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Press the rolled up bamboo mat firmly together and lightly spread it with your hands.
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Now put a sheet of baking paper around the roll and fill your lunch box with the delicious Sushi Wrap rolls! Enjoy your meal!
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