Ingredients:

  • 1 bowl Cooked sushi rice (170g)
  • 1 sheet Nori seaweed
  • 1 tablespoon Flying fish roe
  • 1 tablespoon Sesame seeds
  • 1 piece Cucumber, cut into 1-cm-thick sticks
  • 1 piece Thick tamagoyaki (rolled omelette), cut into 1-cm-thick sticks
  • 1 piece Salmon or crab stick, cut into 1/8 lengthways
  • 1 Avocado, sliced into eighths lengthwise
  • 1 Red leaf lettuce, leaves separated
  • 1 tablespoon Pickled ginger in sweet vinegar
  • 1 small handful Daikon radish sprouts

Instructions:

  1. Cut cucumber, tamagoyaki, and salmon or crab stick into 1-cm-thick sticks. Slice avocado into eighths lengthwise.
  2. Lay a sheet of nori on a piece of cling film. Spread a layer of sushi rice evenly over the nori, leaving a border at the top and bottom.
  3. Flip the nori with rice onto the cling film. Layer red leaf lettuce first, then the other filling ingredients.
  4. Starting from the front, gently roll the sushi away from you while using your fingers to press tightly. Avoid including cling film in the roll.
  5. Wrap the sushi roll in cling film and place it inside the makisu mat. Press firmly and allow it to rest for 10-20 minutes.
  6. Coat the outside of the sushi with sesame seeds and flying fish roe, spreading it evenly with a spoon.
  7. Top with daikon radish sprouts and serve with optional pickled ginger.
  8. Optionally, serve with soy sauce and mayonnaise or use leftover ingredients to make a colorful seafood delight salad.