Color Roll Sushi

Ingredients (for 1 roll):
30 g maguro (tuna)
9 cm cucumber
9 cm takuan (pickled daikon)
240 g sushi rice (page 6)
grilled nori

Ingredient preparation:
Cut maguro into approximately 1 cm square strips, cut cucumber and takuan into narrow strips.

1. Place one sheet of nori on the rolling net the long way sideways, and leaving 1 cm front and back spread 80 g of sushi rice evenly on the nori. Place each filling separately in the middle of the sushi rice.

2. Fold in two, matching the front and back edges of the nori.

3. Pick up the rolling web in your hands and twist it to form a curved tear-drop shape. Roll and shape the remaining fillings in the same way.

4. Place the rolling net on the palm of your hand and round it. Assemble the thick and thin edges of the three rolls and form a round shape.

5. Place one sheet of nori for the complete shape on top and roll from the front, keeping the sides straight.

6. Pick the rolling net up with both hands and roll the sushi into a round form in the center of the net. Cut into eight equal slices.