Rolled Omelette Ingredients (serves 1 roll) Eggs 3 Sugar 18g Soy sauce 3g Salt 1g Dashi (stock powder) ig c Water 16g io ‘ Vegetable oil 10g Directions 1. Mix the sugar, salt, dashi, soy sauce and water well. Pour it into the beat eggs little by little and mix well. 2. Heat the vegetable oil in a square omelette pan, pour the egg mixture into the pan and spread over the pan. 3. When the surface of the egg sheet is half cooked, hold the far end of the sheet with cooking chopsticks and fold towards you. 4. Oil the pan surface not covered by the omelette, and push the omelette to the just-oiled- part of the pan. Pour in the egg mixture again, lifting the edge of the rolled omelette so that the raw egg mixture flows under the rolled omelette. 5. Repeat Step 3 & 4 in similar fashion. 6. When the omelette is cooked, transfer it to the cutting board. Let it cool then cut into appropriate size.Rice Ingredients Rice 180g Water 216g * Adjust the volume of water as you like. Rice after cooked about 430g * The volume depends on the kind of rice, the type of rice cooker, the duration of putting rice in water and the method of cooking. Directions 1. Wash the rice well. 2. Put the rice in the water for about 30 min. 3. Drain the rice on a sieve. 4, Put the rice and water ina rice cooker and cook. Sushi vinegar Ingredients Vinegar 278 Salt 4g Sugar 12g Directions Put the ingredients in a bowl and mix well until dissolved. Vinegared rice Ingredients (the quantity for the California roll, Hoso-Maki and Temari Sushi)) Rice 430g, Sushi vinegar 433 Mix the sushi vinegar and rice with ratio of 1:10. Directions Put the rice in a bowl and sprinkle the sushi vinegar over the rice evenly. Using a flat spoon, toss the rice with horizontal, cutting strokes. *Do this step quickly as the rice becomes sticky if too much time is taken.California roll Ingredients (serves 1 roll) Vinegared rice 150g Yaki-nori (Toasted nori seaweed) 1 sheet Japanese Cucumber 1/8 Avocado 1/8 Kanikama (Imitation Crab stick) 2 Ebiko (Shrimp roe) 7g Rolled omelette 1/4 roll White sesame 8g Mayonnaise 3g Directions 1. Wrap both sides of the maki-su bamboo mat in plastic wrap. Place a nori seaweed sheet on the maki-su bamboo mat in landscape orientation. 2. Put vinegared rice on the nori seaweed sheet and spread it out, leaving 1 cm at the top uncovered. Then sprinkle white parched sesame on it. 3. Hold the edge of the nori seaweed sheet and turn it forward and upside down. Place the cucumber, avocado, crab stick, ebiko and rolled omelette on the nori seaweed sheet. 4, Align the edge of the maki-su bamboo mat and nori seaweed sheet: Place your thumbs under the maki-su bamboo mat, hold the ingredients with your other fingers, lift the maki-su bamboo mat and roll. 5, Press the whole sushi lightly to form a square or 2 shape. Cut into six portions with a knife.Hoso-Maki Tuna Mayonnaise Roll Ingredients (serves 1 roll) Vinegared rice 80g Yaki-nori (Toasted nori seaweed) 1/2 sheet Tuna Mayonnaise 258 Cili Padi 15 *Preparation Cut the cili padi into thin slices and mix with the tuna mayonnaise. Cucumber Roll Ingredients (serves 1 roll) Vinegared rice 80g Yaki-nori (Toasted nori seaweed) 1/2 sheet Cucumber 1/8 Directions 1. Place a nori seaweed sheet in landscape orientation. Divide the vinegared rice into two portions and put one portion on the nori seaweed sheet. 2. Spread the vinegared rice over the nori seaweed sheet, leaving 1 cm at the top uncovered, 3. Place the filling (tuna mayonnaise or cucumber) on the rice. 4. Align the edge of the maki-su bamboo mat and nori seaweed sheet. Place your thumbs under the maki-su bamboo mat, hold the ingredients with your other fingers, lift the maki-su bamboo mat and roll. 5, Press the whole sushi lightly to form a square or 9 shape. Cut into six portions with a knife.Temari Sushi Ingredients (serves 6 pieces) Vinegared rice Eel Salmon Okura (Ladies' fingers) Cherry tomato Gari (Sweet-vinegared ginger) Egg Directions ~ 120g 15g 15g 4/2 1/2 1. Cut the salmon and eel into 3 - 4 mm slice. 2. Boil the okura (ladies’ fingers) in salt water and slice into thin rings. 3, Peel the cherry tomato after soaking it in boiling water, cut into 4 equal portions, remove the seeds and wipe to remove moisture. 4, Make thin omelette and cut into appropriate size. 5, Place each topping on a sheet of plastic wrap, put 20g of vinegared rice on top and wrap.