Maki with Ham and Vegetables

Summary Not available

  • 125 Sushi rice
  • 150 milliliters water
  • 1 seaweed
  • 1 Rice vinegar
  • 1 tablespoon sugar
  • 0.5 teaspoon salt
  • 2 eggs
  • 1 tablespoon Mirin
  • 1 teaspoon sugar
  • soy sauce
  • salt
  • 1 sesame oil
  • 2 carrots
  • 5 tablespoons Mirin
  • 1 teaspoon sugar
  • 1 Rice vinegar
  • salt
  • 0.25 Cucumber
  • 150 Daikon radish
  • 150 cooked ham
  • 2 Nori seaweed
  • Vegetables
  1. For the sushi rice: Rinse the rice until the water runs clear and drain

  2. Put the rice and kombu in a shallow saucepan to soak

  3. Bring to a boil over high heat for 2 minutes

  4. Turn the heat to low, and let simmer until the rice is cooked, about 10 minutes

  5. Remove the rice from the heat, cover, and let cool for 10 minutes

  6. In another pot, heat the vinegar, sugar and salt together until warm

  7. Put the rice in a shallow bowl

  8. Remove the kombu and stir in the vinegar mixture

  9. Let the rice cool, while stirring occasionally

  10. For the omelet: Whisk the eggs with a pinch of salt, mirin, sugar, and soy sauce

  11. In a small nonstick pan, heat the oil and add the egg mixture

  12. Cook the omelet until set

  13. Remove from the pan and cut into strips

  14. For the carrots: Rinse, peel and cut the carrots into matchsticks

  15. Combine them with the mirin, rice vinegar and sugar in a saucepan

  16. Let simmer for 1 minute, and then cool

  17. For the filling: Halve the cucumber lengthwise, remove the seeds and cut into matchsticks

  18. Slice the ham and radish into matchsticks

  19. Lay 1/2 a nori sheet on a bamboo mat and spread the sushi rice in an even layer, leaving a 1-2 cm (approximately 1/2 to 3/4 inch) border around it

  20. Place the omelet, carrots, cucumber, ham and radish in the middle and roll it up tightly

  21. With the seam facing down, cut the roll into 2 cm (approximatly 3/4 inch) pieces

  22. Serve the sushi on plates garnished with vegetables

No extra notes


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