The mixed rolled is going to be a hand roll where we don’t need any sushi match or anything for people
to get them. You just have all these ingredients ready for them and they’re each going to roll their own
little hand roll and it’s just really nice to see everyone actually put it whole. If it is again half nori sheet
and we basically now are just going to wet our hands and just get half a handful of --. And we are going
to center it on our -. And now we can start and make some. Again I love adding with my fish sushi a bit
of wasabi and also a bit of mayo. Nothing like the creaminess of this mayo. Now I’m just going to add a
bit of – and you can add anything actually you want. I’m going to add also a bit of --. Another one and
I’m also going to add just a small bit of cucumber, just roll here and we’re going to put it on top of it as
well just to make it look pretty.
Now this is the fun part. So what I want you to do is to basically fold it angled. Then when you fold it
into a triangle, we’re going to start rolling it in a circle into corner and when you’re over here, we’re just
going to take a small bit of rice and we’re going to keep on rolling it. And I’m going to add a bit of black
caviar and also a bit of red caviar and there we’ve got a beautiful hand roll, some lovely, fresh salmon.
There we go. In the following one, I have the raw fish. So again go on half a nori sheet, don’t use a
whole one. I’m going to wet hands and this one what I love that I’m going to make now, looks like a bit
of an alien with all the sticks and stuff that we’re going to keep on that one. Again same principle, let it
lie on the --. Now we’re just going to add again a bit of mayo on the top part and we’re going to add
loads of veggies.
I’ve got some blanched --, we’re going to keep them back there so everyone can see there. We’ve got
some peppers, red pepper, thinly rolled, some yellow pepper and I’m going to get a few carrot sticks
here and we’re going to top it up into a triangle shape and you’re just going to keep on rolling. Nice and
neat which we’re making and again we’re going to get a bit of rice, just ruche up and put there on the
side. All these beautiful ingredients that’s sticking out of here and we’re going to just top it up with
some of the slivers of cucumber. It’s just beautiful. Enjoy.