- 2 K Japanese rice
- 3 cups Mitsukan vinegar
- 1 tbspn. hondashi powder
- 1 cup sugar
- 1 tsp. salt
- 1 pack nori
- 10 pcs. kani, split into 2
- 500 grms. young Japanese cucumber (cut into strips)
- 3 pcs. mango (cut into strips)
- 500 grms. carrots (cut intro strips and blanched)
- 500 grms. takuan/pickled radish (cut into strips)
- 10 pcs. calamansi
- 100 grms. finely julienned carrots
- 100 grms. finely julienned pumpkin
- Dissolve the hondashi powder with mitsukan vinegar, sugar and salt into pot.
- Mix well Japanese rice with vinegar, and set aside.
- Lay nori seaweeds on board, fill with kani, cucumber, mango, carrots and takuan.
- Roll over and tighten, then remove the bamboo matt, and cut into bite size portions.
- Garnish with carrots and pumpkin. Serve with wasabi and Japanese soy sauce and kalamansi.
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