Maki Sushi

Ingredients

• 1 carrot (or 100 g pickled pumpkin)
• 80 g tuna fillet (very fresh)
• 60 g crab meat (in lake)
• 4 long beans (cooked)
• 100 g custard egg
• 250 g sushi rice (pre‑prepared)
• 4 sheets Nori seaweed
• 1 jar pickled ginger
• 1 tsp finely chopped coriander

Instructions

1. 1.

   Peel the carrot, cut into sticks and blanch in boiling salted water for 2–4 minutes; shock in ice water (or drain the pumpkin).

2. 2.

   Drain the crab meat and finely chop. Cut the custard egg into long strips. Slice the tuna into long strips as well.

3. 3.

   Place a nori sheet with its smooth side down on a bamboo mat wrapped in plastic film. Spread half of the rice over it, press down, and cover with a second nori sheet. Lay the ingredients along one edge of the length, roll tightly, and if necessary trim any excess with a knife at an angle so the ends overlap slightly when closing. Press the seam firmly and repeat for the second roll. Cut each roll into six pieces and arrange decoratively on plates. Mix wasabi with coriander and distribute over the rolls; serve cold.