Ingredients:
Pasta:
80 grams of rice Yanagi
Filling:
1/2 units of nori
2 grams of wasabi
Preparation:
Cut the nori sheet in half following the horizontal lines. Place a sheet of nori (rough side up) on top of the place mat (Sudare or makisu).
Spread rice leaving a space of one centimeter of the top and bottom edges.
Pass the wasabi. Place the filling in the middle. Hold together the seaweed and place mat with thumb and forefinger and the filling with the other fingers.
Roll covering the filling leaving the seaweed edge further away from you uncovered.
Raise the mat and turn again to seal the roll.
Mold sushi in square shape. Cut roll in half and cut into three forming six pieces.
