Vinegared rice (酢飯 / Sumeshi)……150g
Flaked tuna (packed in oil) (ツナフレーク (オイル漬け) / Tsuna frēhku (oiruzuke))……30ｇ (after draining oil)
Mayonnaise (マヨネーズ / Mahyonēhzu)……1tbsp
Black pepper (ブラックペッパー / Burakku peppāh)……Pinch
Imitation crab (カニかま/ Kanikama)……2 sticks
Cream cheese (クリームチーズ / kurīmu chīzu)……20ｇ
Cucumber (きゅうり / Kyūri)……1/6
Mizuna (水菜 / Mizuna)……10ｇ
Nori (のり / Nori)……1 sheet (19×16㎝ – Cut a whole sheet to this size. Use the remainder for the Rose Makizushi.)
Roasted sesame (White, black) (炒り胡麻 / Irigoma; 白 / White; Black / 黒）……1tsp ea.
[How to Make]
① Mix the tuna with the mayonnaise and black pepper. Cut the cream cheese into sticks. Cut the cucumber into 6 sticks of equal size. Wash the mizuna, remove the excess water, and then cut off the root ends.
② On top of the makisu (makizushi rolling mat), place an oversized sheet of plastic wrap. On top of the wrap, position the nori, so that it is 19cm deep and 16cm wide. Leaving a strip 1cm wide at the far end, use your hands to spread the vinegared rice completely and evenly over the rest of the nori. Place an oversized piece of plastic wrap on top of the rice, and then flip everything between (and including) the two sheets of plastic wrap. Remove the plastic wrap from the nori, which is now on top.
③ About 1/3 of the way in, on top of the nori, arrange horizontal rows of the tuna/mayo, imitation crab, cream cheese, cucumber, and mizuna in even amounts.
④ Now, lift the edge of the rolling mat nearest you and roll away from you. Do not allow the wrap to be rolled to the inside. Position the roll, so that its tail end is on the bottom. Use your palms to shape the roll, so it takes on a square cross-section.
⑤ Put the white and black sesame seeds on a flat plate or tray, mix them well, and spread them out. Roll the norimaki in the seeds, taking care to preserve its shape. Make sure you get an even coating of seeds on the roll.
⑥ Cut the roll into 6 even pieces. Use a wet towel to dampen the sides of the knife blade before the first cut and between each of the following cuts.
Recipe Developed by: Machiko Tateno