japanese food
5
The First Roll
of the Mat
Now, you have to start rolling the Sushi
mat along with the seaweed sheet and
the entire content. If you are a novice,
you may find it a bit difficult. Lift the one
end of the mat gently and hold it.
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7
The Final Role
The relaxation period
Once you get a hold on the entire mass,
slowly roll it and try to press a bit the roll.
Make sure that the ingredients do not
spill over. Even if they spill, just hold for
a minute, rearrange the ingredients and
continue to roll slowly avoiding rolling
the mat as a layer within the sushi roll!
Once the Sushi is completely rolled, allow
a minimum of 1 minute for the content to
get packed uniformly within the mat and
the sheet. Do not apply too much pressure.
If you want, you can tie a thin thread.
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SEPARATION OF
THE MAT AND THE
SEAWEED SHEET
Now, separate the Sushi mat from the roll
slowly. When you do this, you must take care
not to peel off or tear the seaweed sheet.
Otherwise, the entire content may fall off!
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FINAL CUT AND SERVE
Now, your Sushi with Mexican shrimp is ready. With a very sharp knife, carefully
cut the roll into uniform sections. At this stage also, you can add extra spices like
sesame seeds into the open ends if you wish. You can serve the dish with soy sauce,
lemon, wasabi aside, or any other sauce or soup, to delight your guests.
Special Edition 2015 Food Mexico and Me 35