FRIJE

Instructions

• 1.   Step 1:
• 2.   Rinse the rice until the water is clear, and cook it in salted water. Drain it well, and transfer it to a bowl. Season with rice vinegar.
• 3.   Step 2:
• 4.   Spread a sheet of nori seaweed on a bamboo mat. (A piece of plastic wrap works well too.) Spread the rice over two-thirds of the nori sheet.
• 5.   Step 3:
• 6.   Leave a part free so that the roll does not roll up. Flatten it well so that the rice is as even as possible. Place the surimi and cucumber on the first quarter of the sheet.
• 7.   Step 4:
• 8.   Gently roll the mat, while holding the filling. Press the roll firmly to make it compact.
• 9.   Step 5:
• 10.   Moisten the piece of nori seaweed so that it sticks well to the roll.
• 11.   Step 6:
• 12.   Wrap it in plastic wrap and refrigerate the roll for at least one hour before cutting it.
• 13.   Step 7:
• 14.   Cut into sections and place the makis on lettuce leaves in your bento box.

Notes & Suggestions

• Average nutritional values per serving
  Energy 505.32 kJ / 120.56 kCal
  Fat 0.92 g, of which saturated 0.06 g
  Carbohydrates 23.47 g, of which sugars 1.03 g
  Fiber 0.52 g
  Protein 3.62 g
  Sodium 123.79 mg

Nutritional information *