For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
2 tbsp mixed sushi vinegar
1/4 cup water
Ingredients:(B) For 2 Rolls
2 cup chopped turkey meat with ,1 hard boiled egg,chopped and 4-5 tbsp mayonnaise (mix well)
2 sheet precut toasted nori
1 avocado (cut strip)
2 tbsp tobiko(flying fish roe)
2 tbsp roasted sesame seeds(optional)
2 tbsp eel sauce (for drizzling )optional
1:You need a toasted nori sheet,place nori sheets stretching from you.Make sure you place the nori dull side facing upwards.
2:Spread the vinegared rice out evenly over the nori,but I prefer less rice,so I spread the rice lightly over the nori.Using one hand to prevent rice spilling over the end of nori,gently press down the rice with fingertips of your other hand.
3:Leave about 2 inch free on the far side,and 3/8 inch free on the side nearest to you.Spread some roasted sesame seed on the rice.Then turn the rice coated nori down facing on the chopping board.(to make inside out version,that mean wrapped rice outside and the turkey inside)
4:Spread 2 tbsp chopped turkey mixture,2-3 sliced avocado and tobiko on the plain nori sheet facing you in oblong shape.(Add in some mayo or rice to hold all ingredients together in case it's fall apart)
5:Firmly roll up from the end nearest you,taking care not to squeeze out the contents.
6:Use wrapping cling film over the rice coated nori and firmly hold the bamboo mat to roll up.
7:Use sharp knife to cut into 6 or 8 pieces,removed the wrapping film and arrange the roll on the plate.Drizzling some eel sauce on the cut roll.Serve with some wasabi and soy sauce.
I used Japanese mayo ,if you can't access to Japanese mayo,regular mayo will do.