1 roasted seaweed sheet, (nori),
1 handful of cooked sushi rice,
(follow the link above for the recipe),
1 crab stick,
1 strip of sushi-grade tuna
(about 1/2-inch thick),
1 steamed asparagus spear,
2 slices of roasted red bell pepper,
2 steamed carrot sticks.
Recipe: Place the seaweed sheet on a bamboo sushi mat. Dip your hands in a bowl with cold water with some rice vinegar in it, take the rice and make it into a ball. Place the ball of rice in the centre of the seaweed sheet and spread it with your fingers, leaving only 1/2-inch of the sheet not covered with rice at the end. Place the other ingredients across the rice in the centre and roll the sushi mat, holding the ingredients with your fingers to stay neatly inside. Once you roll the tuna roll, hold and squeeze gently the rolled sushi mat to stick the end that haven't been covered with rice. Unfold the mat, place the sushi on a cutting board and cut it to 10 pieces, dipping the knife once in the bowl you used for your hands, in order not to stick. The tuna roll in the picture has only 6 pieces, because I used 2/3 of the seaweed sheet.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
