Maki (sushi rolls)

Halve the nori leaves and place on a rolling mat with the smooth side 5 mm away from the bottom edge. Spread the sushi rice evenly on the nori. Leave around 1 cm at the top edge uncovered for rolling. Make grooves for the filling, spread a little wasabi on them and fill two rolls with tuna, two with radish and two with cucumber. To form the rolls, lift up the sushi rice with the bottom edge of the mat and roll the mat up to the top edge of the nori leaf. Then roll up the mat completely and press the sushi together with both hands. Lift up the edge of the mat and turn the roll forwards slightly so that the edges of the nori sheet meet. Roll up again exerting slight pressure. Then remove the rolling mat and cut the roll into 6 pieces.

Preparation time: 35 mins
Per portion: 619 kJ / 148 kcal