Tuna Sashimi with Daikon and Ginger

This is one version of an endless series of variations that is Japanese sashimi, or raw fish. Only use the highest-grade tuna for this recipe -- although you can use any kind of tuna. Sashimi is all about clean flavors and presentation. Lots of fish can be used to make sashimi, but the keys are the dipping sauce, the spicy accompaniment, and the delicately presented vegetable that go with the fish. This recipe serves 4-6 as an appetizer.

Ingredients:

• 1 lb sushi-grade tuna
• A 4-inch piece of daikon radish
• A 2-inch piece of fresh peeled ginger
• 3 t. sake wine
• 1 1/2 T. mirin (sweet cooking sake)
• 1/2 cup soy sauce
• 1 1/2 T. tamari soy sauce
• 1/2 t. dashi granules

Preparation:

Make the dipping sauce. Now you really only need to use a good soy sauce here, but if you want to taste the kind of soy sauce you'd get at a good sushi bar, here is the recipe. All of the ingredients will be available either at a well-stocked supermarket or a health food store. If you can't find the dashi granules, leave them out.

Add the mirin and the sake to a small pot and bring to a boil. Turn off the heat and add the soy sauce, the tamari sauce and the dashi granules (these are dried bonito flakes). Mix well and let this come to room temperature.

Slice the daikon. Square off the daikon with a very sharp knife, then slice it into very thin sheets either with a mandoline or a knife. How thin? As thin as you can slice them.

Now stack those sheets and slice again into very thin sticks. Toss them all into a bowl of ice water and make sure they're all separated.

Grate the ginger. Use the finest grater you have -- a microplane if you have one -- and grate the ginger, then mound it into little cones. Put a cone of ginger on each plate.

Gently wring out and dry the daikon, then arrange some on each plate.

Slice the tuna. With your sharpest knife, cut the tuna into a block. You want to ultimately cut thin slices against the grain of the meat, so look for that grain as you shape the larger block (use the trim for tuna tartare, recipe below).

Slice the thin strips off the tuna block with your sharpest knife. Do this with one motion; start with the part of the knife's edge closest to the handle and then draw it back toward you in a smooth motion. Do not saw it!

Arrange the fish on the plate over the daikon. Garnish with something green; edible crysanthemum leaves are traditional, but you could use flat-leaf parsley, very finely sliced green onion, finely sliced cucumber, etc.

To eat, mix a little of the ground ginger into the soy sauce, then pick up the fish with chopsticks or a fork. Drag the tuna through the dipping sauce and eat. Eat the daikon in between bites, and finish it with the soy sauce.

Temaki Sushi (Hand-Wrapped Sushi Rolls)

Temaki Sushi (Hand-Wrapped Sushi Rolls) Ingredients: Sushi vinegar: 8 tablespoons rice vinegar 4 tablespoons sugar 1/2 teaspoon salt Rice: 3 cups rice 3 1/4 cups water 20 nori sheets, cut in half Fillings of Choice: Salmon or tuna, cut into strips 3 inches long and 1/2 inch wide Jumbo shrimp, cooked, shelled, veined and tails removed Sea urchin or salmon roe Cooked or smoked fish, cut into strips 3 inches long and 1/2 inch wide Cucumbers cut into 3-inch lengths, then finely sliced lengthwise Avocado slices Sliced lettuce leaves Blanched vegetables such as asparagus, snow peas, julienne carrot, scallions, chives (finely sliced), baby spinach leaves Jumbo lump crabmeat Cream cheese White or black sesame seeds Blanched chicken Seared beef tenderloin (room temperature) Sides: Pickled ginger slices Soy sauce Wasabi paste Siracha

 

Directions:
Rinse rice 3-4 times to remove any excess surface starch that could make the rice too sticky. Allow to drain for about 15 minutes. Meanwhile, mix the rice vinegar, sugar, and salt to make the sushi vinegar, stirring well until the sugar dissolves.

Next, measure the rice and add it to a rice cooker, which is highly recommended as it produces the perfect rice every time. Then, add water using the same measuring cup as the rice to ensure equal measurements. Switch to cook; when done, keep warm and let stand with lid on to complete cooking process (approx. 10 minutes).

Spread rice out in a large, flat- bottomed nonmetallic bowl or tub. Use a rice paddle or wooden spoon to slice through the rice at a 45 degree angle to break up any lumps. Slowly pour vinegar over rice to spread evenly. You may not need all the vinegar.

Fan the rice so it cools to body temperature (98.6). Turn rice occasionally every 5 to 8 minutes. Cooling gives good flavor, texture and gloss. If it gets too cold, it will harden. Do not refrigerate. Keep covered with a warm damp cloth while making sushi.

To assemble, pick up a piece of nori and hold it flat in your left hand, rough side up. Take a spoonful of rice and place an oblong ball of rice on left side of nori. Flatten out the rice and make a groove for other ingredients. With a small spoon, wipe a little wasabi along rice. Add fillings of choice. Fold near corner of nori sheet over filling to make a pointed end. Use fingers to roll nori into a cone shape. Grasp nori to seal roll.

Funny sushi Picture

Funny sushi

Funny pics of sushi for kids.

 

 

 

 

 

 

 

 

 

Delicious Sushi Rolls (Maki-zushi)

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There are two main types of sushi, nigiri-zushi, which is vinegared rice hand-formed into oval shapes and topped with various raw and cooked seafood, and maki-zushiwhich is vinegared rice combined with seafood and vegetables then wrapped in an edible seaweed callednori and sliced into rounds. Nigiri-zushi is quite finicky to make at home and we tend to eat this type of sushi at Japanese restaurants and sushi bars. Maki-zushi, on the other hand, is far easier to prepare in your own kitchen and the taste of these delightful morsels has left many (including us) with an addiction for life! This sushi recipe requires a sushi mat for rolling. 2½ cups Japanese short-grain rice (like Koshihikari rice) 2½ cups cold water 4 tablespoons rice vinegar 3 tablespoons superfine (caster) sugar 2 teaspoons salt Your choice of fillings (see Sushi roll variations below) 6 sheets nori Japanese soy sauce Pickled ginger (gari) Wasabi paste PLACE the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well. PLACE the rice and the cold water in a medium saucepan and bring to the boil. COVER the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid. TURN off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl. MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature. TOAST each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn). FOR instructions on how to fill, roll and eat sushi rolls click here.Sushi roll variations. The range of possible fillings for sushi rolls is enormous. By mixing and matching various ingredients you can create many different varieties. Here are some popular fillings, followed by a selection of our favorite sushi rolls: Smoked salmon Cooked shrimp (prawns) Crab (or surimi) Very fresh raw tuna and salmon Tofu (firm or silken) Eggs (made into an omelet and cut into strips) Toasted sesame seeds Cucumber Avocado Scallions (spring onions) Mushrooms Snow peas Snow pea sprouts Asparagus (lightly steamed) Carrot Each of the following sushi recipes makes 6 sushi rolls (or approximately 36 sushi rounds): Smoked salmon and asparagus sushi rolls. Cut 6 oz (180g) of smoked salmon into thin strips. Lightly steam 12 trimmed asparagus spears, then refresh them in cold water. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top. Roll the sushi up and cut into 1½-inch rounds to serve. Tuna and cucumber sushi rolls. Cut a 10 oz (300g) piece of very fresh raw tuna into thin strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of tuna and cucumber on top. Roll the sushi up and cut into 1½-inch rounds to serve. Shrimp and vegetable sushi rolls. Cut 12 large peeled, cooked shrimp (prawns) in half lengthways. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Trim and cut 2 scallions (spring onions) into thin diagonal slices and thinly slice the flesh of ½ an avocado. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve. Tofu, sesame and mixed vegetable sushi rolls. Lightly toast 3 teaspoons of sesame seeds in a frying pan. Cut 6½ oz (200g) of firm tofu into thin strips. Peel and grate a small carrot. Remove the stems from 6 fresh shitake mushrooms (or use soaked, dried mushrooms or regular mushrooms) and thinly slice the flesh. Wash and drain ½ cup snow pea sprouts. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal quantities of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve. California sushi rolls. Cut 10 oz (300g) of crab (or surimi) into thin strips and mix with 2 tablespoons of Japanese or regular mayonnaise. Peel an avocado and cut the flesh into strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of crab, cucumber and avocado on top. Roll the sushi up and cut into 1½-inch rounds to serve. As a variation, replace the crab with cooked shrimp. Egg and vegetable sushi rolls. Cook an ordinary omelet using 2 eggs seasoned with salt and pepper, then slice it into thin strips. Cut 12 snow peas into thin strips and grate a small carrot. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.

PRAWN SUSHI yöntem

PRAWN SUSHI







yöntem
Kabuk sağlam geçiş tutmak bir diş kıvırın değil böylece karideseti yoluyla almak .
3-4 minnutes hakkında ya da rengini değiştirmek kadar suda bu karides kaynatın .
Su boşaltın ve hemen soğuk su ile karides geçmektedir.
Şimdi kürdan kaldırmak ve kabuk soyma kapalı karides gelen , ancak kabuk kuyruk bölümüne bırakın.
Biraz karides kesilmiş ve arkasından damar çıkarın.
Karides üzerinde daha derin bir incersion yapmak ve bir kelebek gibikarides verme yayıldı.
Turşusu hazırlamak için , su, tuz , şeker , ajinomoto ile sirke karıştırın ve 1 saat marine sonra ,karides ile karıştırarak .
Hafifçe yumurta sarısı yendi ve yaklaşık 21 / 2 tatlı kaşığı çıkarın. yumurta sarısı ve bir kenara saklayın .
Kalan sarısı su ekle , iyice karıştırın ve sarısı firma açmak kadar orta ateşte pişirin.
Ince bir hamur için sarısı ve daha sonra püre onları boşaltın.
Şeker , tuz karıştırın. limon suyu , ajinomoto ve yumurta sarısı geri kalanı ve iyice çırpın .
Püresi yumurta sarısı ile karıştırın ve bir kenara saklayın daha sonra , ince bir elekten bu karışımı geçmektedir.
6 kısım içine doldurarak ve daha sonra tek tek 6 karides içine doldurularak bölün.
Kenarları mühür ama araya bastırarak ve hizmet vermektedir.

LANGOUSTINE sUSHI

LANGOUSTINE sUSHI







metode
Die behoud van die dop ongeskonde verby 'n tand pick deur die vlees van die garnale , sodat dit nie krul.
Kook die garnale in water vir sowat 3-4 minnuten of totdat hulle van kleur verander .
Dreineer die water en dadelik slaag die garnale deur koue water.
Verwyder nou die tandestokkies en skil die dop af van die garnale , maar laat die stert deel van die dop.
Sny die garnale effens en verwyder die trant van sy rug .
Maak 'n dieper incersion op die garnale en versprei die garnale te maak dat dit lyk soos 'n skoenlapper.
Die marinade om voor te berei , meng die asyn met water, sout, suiker, ajinomoto en meng dit met die garnale , dan marineer vir 1 uur.
Klits die eiergele liggies en verwyder oor 21/2 tsps . van die eiergele en hou eenkant.
Voeg water by die res van die eiergele , meng goed en kook oor medium vlam totdat die eiergele draai firma.
Dreineer die eiergele en dan mash hulle tot 'n fyn pasta .
Meng die suiker, sout . suurlemoensap, ajinomoto en die res van die eiergele en klits goed .
Slaag hierdie mengsel deur 'n fyn sif, dan meng dit met die fyngedrukte eiergeel en hou eenkant.
Verdeel die vulsel in 6 gedeeltes en dan vul hulle in die 6 individuele garnale.
Verseël die kante maar druk hulle saam en dien .

PRAWN СУШИ

PRAWN СУШИ







метод
Сохранение оболочки нетронутыми проходят зуб выбрать через плоть креветки так, чтобы она не виться .
Отварить креветки в эти воды в течение 3-4 minnutes или пока они не меняют цвет.
Слейте воду и сразу же пройтичерез креветки холодной водой.
Теперь удалите зубочистки и кожуры шелушиться от креветки, но оставить хвостовой части корпуса.
Нарежьте креветки и удалите немноговены с ее спины .
Сделайте глубокий incersion на креветку и распространение креветки делая его похожим набабочку.
Для приготовления маринада смешайте уксус с водой, солью, сахаром, Аджиномото и смешайте его скреветками , то мариноваться на 1 час.
Взбить желтки слегка и удалить около 21/2 чайные ложки . из яичных желтков и держаться в стороне .
Добавьте воду в оставшиеся желтки , хорошо перемешать и варить на среднем огне до желтки превратить фирму.
Слейте желтки , а затем разомните их в пасту .
Смешать сахар , соль. лимонный сок, Ajinomoto и остальной частью яичный желток и хорошо взбить .
Передайте эту смесь через мелкое сито , затем смешать его спюре яичный желток и держаться в стороне .
Разделить начинку в 6 порций и затем заполнить их в 6 отдельных креветками.
Печать края , но совместить их и подавать.

PRAWN SUSHI Verfahren

PRAWN SUSHI







Verfahren
Halten Sie die Schale intakt Pass ein Zahn durch das Fleisch der Garnelen so , dass es nicht gewellt holen .
Kochen Sie diese Garnelen in Wasser für etwa 3-4 minnutes oder bis sie die Farbe wechseln .
Lassen Sie das Wasser und sofort passieren die Garnelen durch kaltes Wasser.
Entfernen Sie nun die Zahnstocher und schälen die Schale weg von den Garnelen, aber lassen Sie das Heckteil der Schale .
Schneiden Sie die Garnelen leicht und entfernen Sie die Vene aus dem Rücken.
Einen tieferen incersion auf der Garnelen und verbreiten Sie die Garnelen macht es so aussehen wie ein Schmetterling .
Um die Marinade vorbereiten , mischen Sie den Essig mit Wasser, Salz , Zucker, Ajinomoto und mischen Sie es mit den Garnelen, dann für 1 Stunde marinieren .
Eigelb leicht entfernen und etwa 21/2 Teelöffel . der Eigelb und beiseite stellen .
Wasser hinzu, bis die restlichen Eigelb , gut mischen und kochen bei mittlerer Flamme bis das Eigelb fest drehen .
Lassen Sie das Eigelb und dann pürieren zu einer feinen Paste .
Mischen Sie den Zucker, Salz . Zitronensaft, Ajinomoto und der Rest der Eigelb und gut schlagen.
Geben Sie diese Mischung durch ein feines Sieb , dann mischen Sie es mit der zerdrückten Eigelb und beiseite stellen .
Teilen Sie die Füllung in 6 Portionen und dann füllt sie in die 6 einzelnen Garnelen.
Seal die Ränder aber drücken Sie sie zusammen und servieren.

SUSHI DO CAMARÃO

SUSHI DO CAMARÃO





método
Manter o passe intacto shell um palito através da carne do camarão para que ele não enrolar .
Ferva estes camarões em água por cerca de 3-4 minnutes ou até que eles mudam de cor .
Escorra a água e passar imediatamente os camarões por água fria.
Agora retire os palitos e casca a casca fora dos camarões , mas deixar a cauda do shell.
Corte o camarão levemente e retire a veia de sua volta.
Faça um incersion mais profunda sobre o camarão e espalhar a tomada de camarão com que pareça uma borboleta.
Para preparar a marinada , misture o vinagre com água, sal, açúcar, ajinomoto e misture com os camarões , em seguida, deixe marinar por 1 hora.
Bata as gemas ligeiramente e retire cerca de 21/2 colheres de chá . das gemas e reserve.
Adicione a água aos restantes gemas , misture bem e cozinhe em fogo médio até que as gemas virar empresa .
Escorra as gemas e , em seguida, amasse -os para uma pasta fina.
Misture o açúcar, o sal . suco de limão, ajinomoto eo resto a gema de ovo e bata bem.
Passe essa mistura por uma peneira fina , em seguida, misturá-lo com a gema de ovo purê e reserve.
Divida o recheio em 6 porções e , em seguida, preenchê-los nas seis camarões individuais.
Selar as bordas , mas pressioná-los juntos e servir.

Prawn Recipes For Shrimp Nigiri (ebi)

Prawn Recipes For Shrimp Nigiri (ebi)

Of the numerous prawn recipes, this page covers nigiri sushi with shrimp for the topping over sushi rice.

At your local Japanese market, you may find packaged shrimp (ebi) and ready to use for home made prawn recipes. If you cannot find ready prepared ebi, then you'll need to purchase the uncooked type and prepare them for this recipe.

Step by Step Prawn Recipes Nigiri Sushi

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Ebi Nigiri Zushi
Ingredients for 10 individual pieces:

*8-10 pieces of medium to large uncooked shrimp (preferably Tiger Prawns).
8-10 wooden skewers (kabob sticks will do).
1 teaspoon salt
Or if you can obtain cooked and prepared shrimp 1 package.
2 Cups (about 16 oz.) Seasoned cooked rice. Use the rest for rolls and other sushi.
1 teaspoon of wasabi for making the sushi and dipping with soy sauce.

*Usually sold without heads but if your local fish market has them with heads that is actually prefered indicates that it is very fresh.

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Prepare Shrimps (ebi)

1. Wash them in running water.

2. Place skewers into the cut end of the tail towards the tail fin if you are preparing tails without heads. Place the skewers into the tail from underneath and push toward the tail fin if you have whole body. This keeps the tails straight when boiling them. Otherwise they'd curl.

3. Add salt to a medium or large sauce pan of water and bring to boil.

4. Add shrimps into the pot and simmer till a few start to float and appear reddish orange.

5. Empty contents into a strainer or collander under running cold water to prevent further cooking.

6. Remove the skewers and cut off the heads.

7. Remove the shell and legs and tail fins.

8. Cut the under side of each long ways and open the halves.

9. In the cut, locate the vein which is a dark grey line and remove with fingers. Rinse after this step. Prepare to assemble the ebi with sushi rice.
Before you start, make sure you mixed 'tezu' in a medium sized bowl for your hands. Its so that the rice will not stick to your hands. Tezu is cold water in a hand fitting bowl with rice vinegar sprinkled into it (about 2 table spoons of rice vinegar per 1 cup of water)

Have your sushi rice cooking or prepared in advance. 

Prepare wasabi in a small dish. If you have the powder form follow directions on the label. Add COLD water to make into dough ball like thickness.

Have plates out so there is somewhere to place and serve the nigiri zushi.

Wet both hands with tezu mixture so rice won't stick to hands. Use before making each nigiri.

Take ebi in the left hand (if right handed).

Right hand index finger takes a bit of wasabi on the finger tip. Spread the wasabi in a downward motion.

 

Take an oval of rice in the right hand from the sushi rice tub and place it onto the wasabi side.

With the left thumb placed in the center of the rice oval, carefully turn over the sushi so the rice is now down and the shrimp is up.

With the right hand thumb and index finger, form the rice oval sides.

Place the shrimp nigiri zushi onto a small plate. Make another and place it next to it. This is the nigiri presentation. Typically served in pairs.

Prawn recipes note for this page:

Shrimp is sometimes called prawn. The term is used interchangeably on this page.

In Japanese the first letter of a following word is "voiced" meaning the s changes to z in sushi.

The word sushi by itself starts with letter s. But if followed by a word before it. Nigiri Zushi is proper.

But, for the sake of westerners familiar with sushi (and for search engines) I'll sometimes use "Nigiri Sushi".

Prawn, Acocado and Cucumber Sushi

Prawn, Acocado and Cucumber Sushi

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Ingredients

• Bamboo sushi mat, for prep
• 400g (14oz) Japanese short-grain sushi rice
• 2 tbsp sushi rice seasoning or seasoned rice vinegar
• 6-7 sheets of sushi nori (toasted and ready to use)
• 1tbsp wasabi (hot horseradish) paste
• Sushi ginger and Japanese soy sauce, for serving

For the filling:

• Half a cucumber, cut into thin strips along the whole length, discarding the seeds
• 1 ripe avocado, peeled, stoned and sliced lengthways
• 48 small, cooked prawns

Rinse the rice in cold water and place in a pan with 600ml (1 pint) cold water. Cover and bring to the boil quickly, then lower the heat and simmer for 10 mins. Turn off the heat and leave for 15 mins without taking off the lid.

1. Tip the rice into a bowl, add the sushi seasoning or rice vinegar and mix it in with a spatula.
2. Place a sheet of sushi nori on a bamboo mat. Spread 6-8 tbsp of sushi rice over. leaving a 1cm (½in) gap at the top and bottom. Dot a little wasabi paste along the rice on the nearest edge.
3. Put a piece of cucumber along the length, and next to it, strips of avocado, then 8 prawns.
4. Starting at the edge nearest you, roll up the nori into a tight cylinder, with the help of the mat. When you reach the top border, wet the nori, then finish rolling and hold it for a few seconds to help it stick. Cover with cling film and chill.
5. To serve, cut each roll into 6 pieces and serve with sushi ginger and soy sauce. Eat on the day you make them

Prawn Sushi

PRAWN SUSHI

 

Method

1. Keeping the shell intact pass a tooth pick through the flesh of the prawn so that it doesn't curl.
2. Boil these prawns in water for about 3-4 minnutes or till they change colour.
3. Drain the water and immediately pass the prawns through cold water.
4. Now remove the toothpicks and peel the shell off from the prawns, but leave the tail section of the shell.
5. Cut the prawn slightly and remove the vein from its back.
6. Make a deeper incersion on the prawn and spread the prawn making it look like a butterfly.
7. To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto and mix it with the prawns, then marinate for 1 hour.
8. Beat the egg yolks lightly and remove about 21/2 tsps. of the egg yolks and keep aside.
9. Add water to the remaining yolks, mix well and cook over a medium flame till the yolks turn firm.
10. Drain the yolks and then mash them to a fine paste.
11. Mix the sugar, salt. lemon juice, ajinomoto and the rest of the egg yolk and beat well.
12. Pass this mixture through a fine sieve, then mix it with the mashed egg yolk and keep aside.
13. Divide the filling into 6 portions and then filling them into the 6 individual prawns.
14. Seal the edges but pressing them together and serve.

Temaki-sushi (Hand rolled sushi)

Temaki-sushi (Hand rolled sushi)

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Step 1. Cooking rice

Wash rice until water clear and cook,

Electric rice cooker is very convenient and gives stable results. This is available from approximately SEK 600:-. However, you can also cook it on normal electric stove. In that case, first with 2/6 power for 10 minuets, then 6/6 power until the water is gone, and let it sit for 15 minuets. Important thing is to avoid opening the lid of the pan during the process, and observe the final incubation time. When the water is gone, the boiling sound disappears, and this can be also confirmed by touching the pot with hard thing.

A sheet of Kombu is added together with rice and water, but this can be omitted when using powder vinegar.

Step 2. Adding vinegar and cooling

After the rice is cooked, then move it into a new bowl. Mix sushi vinegar either in the form of liquid or powder. The recipe for sushi vinegar is as following.

For 4 cup of rice (1 cup= 180 ml), use 1/2 cup of Japanese vinegar+ 5 Tbsp of sugar + 1 tsp of salt

In case of powder ("sushi-no-ko"), use 1 pack (75g) of it with 5 to 7 cup of rice.
Be careful not to destroy the rice grain. Let it cool down while mixing. Then, the rice is ready.

Step 3. Preparing Neta

For Temaki-sushi, usually Neta will be prepared like a stick of 1 cm x 1 cm x 10 cm. But this doesn't matter so far as it can be rolled.

Step 4. Rolling at table

First, take a Nori-sheet on your palm.
Second, spread rice and Wasabi on it.

Third, put Neta.

Then, roll it like a cone.

Dip it to soy sauce just before eating.
That's all!