Ingredients:
- Gadre Shreds, Japanese Mayo or Similar “lite” Mayo
- Nori (Sushi-Ready Seaweed)
- Sushi Rice (Rice with Sushi Vinegar)
- Yukari (Rice Seasoning)
- Cucumber
- Asparagus
- Tobiko (Fish Eggs) Optional
Preperation / Cooking:
- Prep Rice following Sushi-Vinegar package instructions, add in Yukari Rice Seasoning and mix.
- Layout Nori with glossy-side down, over plastic wrapped surface. Both Nori and Plastic-Wrap should be placed on top of a SUSHI-ROLLER for best results, but not necessary.
- Add a thin layer of Yukari-Sushi-Rice, and flip over.
- Mix Gadre Shreds with Japanese Mayo.
- Cut both sides of Cucumber and thinly slice the edge in a circular motion. Create a “sheet” of cucumber. This does not have to be in one cut, can be done in smaller pieces.
- Place layer of cucumber on top of Nori
- Add a layer of Gadre Shreds Mix onto the “Sheet” of the Cucumber, then place thin strips of Cut Asparagus.
- Wrap from top side down, and roll Sushi Roll until Desired.
- Cut into Bite-Sized Pieces.
- Place and Serve.
