150g sushi rice
2 tsp rice wine vinegar
4 nori sheets
1 red bean stew, deseeded and cut into matchsticks
½ carrot
, peeled and cut into matchsticks
¼ cucumber, cut into matchsticks
100g smoked mackerel, skin expelled, attacked little pieces
soy sauce
, for plunging
Put the rice in a little bowl, cover with icy water and back rub the grains with your hands to expel the starch. Deplete and rehash the procedure until the point that the water runs clear.
Put the rice in a little pot with a tight-fitting cover. Cover with 2.5cm of chilly water, put the top on and stew over a medium warmth for 10 mins. Remove the warmth and leave with the cover on for a further 15 mins. Mix through the vinegar, at that point leave to cool totally.
Fill a little bowl with icy water and lay out a sushi tangle (about £1 from any extensive store). Place a nori sheet, gleaming side down, over the sushi tangle. Spread a fourth of the rice onto the nori, leaving a 1cm outskirt at the best.
Put a fourth of the stew and carrot in a line at the base of the rice. Place a fourth of the cucumber and mackerel in a strip along the inside.
Hose the best outskirt with a little water to help seal the roll. Overlay the base edge of the kelp over the principal line of the filling, at that point utilize the sushi tangle to move up the maki. Rehash to make four rolls. Utilizing a serrated blade, cut each move into eight rounds. Present with soy sauce for plunging.
