Manila Roll

by Chef Paolo Druja

Prep Time: 60 Minutes

Cooking Time:  30 minutes

Serves: 4

Sushi Rice:

2 Cups short grain rice (Sushi rice)

2 Cups water

2 Tablespoons rice wine vinegar

2 Tablespoons sugar

1 Teaspoon salt

Rinse and clean rice of excess starch.  Let rice soak for 30 - 60 minutes in the pot with 2 cups of water. Bring rice to a boil, turn heat to low, and cover the pot for 15 minutes.

Once cooking is done remove rice from heat and let sit for 10 minutes.  Mix 2 tbsp rice vinegar, 2 tbsp of sugar and 1 tsp of salt.

Drizzle rice vinegar, sugar and salt mixture over the rice. Cut the mixture in, and turn over the rice some, to fully mix it all together. Be gentle though.

When done, place a damp (not wet) towel over the rice bowl and set aside in a cool place.

Fillings:

1 Mango

2 oz Raw Tuna for sashimi

8 cooked shrimps

1 Avocado

4 Tablespoons Sesame Seed

1 oz wasabi

4 sheets of nori (seaweed)

Soy Sauce

Pickled Ginger

Cut the tuna, mango and avocado into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu).

Spread the sushi rice on top of the nori sheet and sprinkle some sesame seeds. Place the tuna sticks, mango, shrimp and avocado lengthwise on the rice.

Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.

Cut the rolled sushi into bite-sized pieces.  Serve with soy sauce and pickled ginger.

Tips on Cooking Sushi Rice here: http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm