INGREDIENTS you need-
Red bell pepper julienne, yellow bell pepper julienne, green bell pepper julienne, carrot rectangle pieces (just like fries)
Prepare the Sushi Rice-
*Rinse sushi rice using your hands and pour out the water. Repeat the step 4 times.
*Add 650ml of water (Starter and Kit For 2), Add 1300ml of water (Kit For 4), Add 1950ml of water (Kit For 6) Along with pickled ginger and cook sushi rice in a rice cooker or on stove (about 25-30 minutes).
*Once cooked, drain all the water and while the rice is hot, pour the sushi vinegar (optional) and mix it well. Let it cool down completely.
Make Wasabi Tempura Carrot fries-
*Empty tempura in a bowl and slowly add water to make a thick consistency batter.
*Coat the carrot rectangles and deep fry on medium flame until golden brown.
*Sprinkle wasabi & salt after taking them out.
Spreading Rice on the Nori sheet-
*Place a sushi mat on a flat surface.
*Take the nori sheet.
*Place (rough side up) on the sushi mat lengthwise.
*Start filling in with rice evenly on the sheet (Note- Dip fingers in water to keep rice from sticking and leave space of around 2 cm towards the upper end of the nori sheet while spreading the rice)
*Spread cucumber strips.
*Place the Wasabi Tempura Carrot fries , then different bell pepper juliennes, and sriracha mayo on top.
BEGIN ROLLING NORI !
*Slowly roll one sheet at a time. Wet a sharp knife to cut 6 or more even pieces.
*Garnish each Suchi piece with mayo, black sesame seeds and a coriander leaf.
Serve with soy sauce, dip and enjoy!
