Hosomaki-sushi with carrots and cucumbers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel carrot and cut lengthwise in 1/2cm slices, then cut in 1/2cm strips

Step 2

Wash cucumber/zucchini and dry it. Cut off peel about 1/2cm thick. Then cut into 1/2cm wide strips

Step 3

Let sake, 2 tbsp water, sugar and salt come to boil. Add carrot strips and let simmer with lid for 1 minute

Step 4

Remove pan from heat and add cucumber/zucchini. Let it cool in broth

Step 5

Take out vegetables and pat dry with paper towels

Step 6

Cut each nori sheet in half. Place it with the smooth side down on the rolling mat. Let long bottom side of the nori sheet touch the bottom side of the mat

Step 7

Dip hands into vinegar water. Cover the sheet room-temperature rice 1cm thick. Don't press rice together. Leave a margin on each side of the mat.

Step 8

Put cucumber/zucchini and carrot in the middle of the rice. Everything should be room temperature.

Step 9

Lift the bottom part of the mat and roll the nori sheet and rice around the filling to form a roll. Hold the filling in the middle, then pull out the mat shortly before the roll closes.

Step 10

Remove the mat. Put the roll on the cutting board with the "seam" facing down. Squeeze the open ends together with your fingers. Dip a large sharp knife in vinegar water then cut the roll in half

Step 11

Put the 2 halves next to each other and cut them equally in 3 parts.