Kanimaki Sushi

Rice

Wash all the rice in cold water without breaking the grains

Place it in a pot, cover with one and a half cups of water and let it rest for 15 minutes

Put the pot on high heat and cook without a lid

When boiling, cover and keep on low heat for another 10 minutes or until it stops foaming

Separately, mix rice vinegar, grated carrot, and salt

Place it on low heat until the liquid boils

Turn off the heat

When the sauce cools down, mix it delicately with the cooked rice in a tray

Be careful not to break the grains

Assembly

1

On the edge of the bamboo mat, arrange half of the seaweed sheet with the dark side facing up

With a damp hand, take half of the rice and press it gently

2

Spread the rice, covering about two-thirds of the seaweed sheet

Press it down to form a firm, uniform, and not too high layer

3

Spread the desired amount of wasabi root over the rice

We recommend 1 centimeter

Divide the kanikama into three pieces and arrange them on top of the wasabi root

4

Place your thumbs under the bamboo mat

With the other fingers, gently bury the kanikama in the rice

Roll up the bamboo mat to the other end of the seaweed sheet

5

Apply a light pressure along the entire length of the roll and, still with damp hands, squeeze the sides with your palm

6

Cut the roll in half and then cut it twice more into each half, resulting in six rolls

Repeat the process to make another roll

If you want more, multiply the recipe.