Make the sushi rice in a rice cooker, then when the rice is still warm gently fold 1 tablespoon of sushinoko with 300 grams steamed rice, this will make the rice "vinegared". Set aside. For a slightly different vinegar flavor, you can substitute 2 tablespoons sushizu for the sushinoko.
For 4 Person(s)
- 1/2 Each Japanese (English) Cucumber
- 1/2 Each Takuan (pickled daikon radish)
- 1 Sheet Roasted Seaweed (Nori)
- 1 Bowl Sumeshi Rice (sushi rice)
- 2 Tablespoons Sushizu
- Optional to Taste Neri-Ume (pickled plum paste)
- Optional to Taste Wasabi
Method for Sushi Maki
Cut cucumber and daikon radish into 2 to 4 inches wide strips lengthwise. Halve the nori sheets. Place one at a time horizontally on a makisu (sushi rolling mat, see picture above). Using your hands, spread about 3-4 tablespoons rice on it, leaving about 1/2-inch margin on the side furthest from you. Lay a strip of cucumber and takuan, or cucumber and neri-ume. Lift the makisu with both thumbs and roll at once from side nearest you, wrapping cucumber and takuan in the center. Unwrap the mat and repeat to make another roll. Trim ends of rolls and cut each one into 4-6 pieces. Arrange on a serving plate, garnish with pickled ginger and serve with soy sauce and wasabi on individual plate.