Ingredients:
FOR THE RICE:
- newly cooked rice ( add a teaspoon of sticky rice if you want your pinoy sushi roll more dense)
- any kind of cooking oil ( I use what I find in the kitchen)
- a little salt
- a little white pepper (optional)
- a little white sugar (optional)
FOR THE FILLINGS:
- egg omelet strips
- cucumber strips (soft part removed, skin retained)
- flaked cooked dried fish ( the saltier the better, I use Tuloy. Make sure to remove all bones, the head, the tail, and the scales)
- calamansi extract (seeds removed)
- chili powder (if you want it spicy)
- pickled ginger (optional)
- Japanese or Korean seaweed sheets (Nori)
HOW TO ASSEMBLE:
- wet your hands with a little water and cooking oil (or put on disposable plastic hand gloves)
- place the seaweed sheet, shiny side down, on a clean flat surface
- spread a thin layer of rice on 2/3 of the sheet. make sure that the rice is uniformly flattened and area is covered completely
- sprinkle or baste the rice area with calamansi extract
- add a long thin line of chili powder
- add a generous line of flaked dried fish (don''t skimp on this one)
- follow with a strip of omelet and cucumber
- roll the sheet beginning from the side of the rice. roll it tightly but make sure it does not tear ( use a sushi rolling mat if you have) until you make a log
- using a thin, sharp knife dipped in hot water with a little oil, slice the roll according to the thickness that you want
- use the remaining calamansi extract as your dipping sauce, or dip it in soy sauce with a little vinegar
photocredit:www.allaboutsushi.com