Here is another experiment I wanted to make: Are these makis that everybody is talking about this complicated to do? Let's see: it's a bit technical, but nothing impossible, as you can see, I did it quite well (I will just need to roll the rice leaves a bit more next time).
I'm not the greatest fan of algae (it STINKS, come on) I also used rice paper. If you use this, you have to make them tight; otherwise it doesn't look so good.
Ingredients (for 10 bites)
Algae nori leaves and/or rice paper
125 g round rice (I didn't buy any rice "special sushi", but it worked as well...)
+ Wasabi (optional)
+ Soya sauce
The most important aspect is the cooking of the rice! If it doesn't stick, you won't be able to roll the makis. If you don't have a rice cooker, here is how to do it with a saucepan. Pour the same quantity of rice and water in the saucepan, add salt and 2 soup spoons of rice vinegar. Boil and lower the heat, cook until the liquid is absorbed. If necessary regularly add water. Taste to see if the rice is ready. Let it could down, but DON'T RINSE.
Cut the vegetables in very small sticks.
Spread an algae leave and put some rice over it in a thin layer (leave a small space of ½ cm on each edge). At about 2 cm of one edge, put the vegetable sticks, some wasabi if you want, and roll tight. If you use rice paper, you must moisten it beforehand.
Cut the rolls (you can make 5 pieces in a roll) with a sharp knife. Take your time while cutting so that you don’t dammage the rolls.
I served it with a little sauce made of soya sauce and vinegar rice. You can also dissolve some wasabi in it to make it stronger.