This is what you'll need :
Japanese rice
Chicken breast - cut them into cubes
Carrots - cut them into cubes
3 eggs
Japanese mayonaise (you can omit this if you're feeding a toddler)
Japanese cucumber
Seaweed - use good quality ones so that they are crispy and crunchy and easy to bite on when the Maki is ready.
Japanese bamboo mat for making sushi
Crab sticks, Japanese pickles, Unagi (eel), Fish roe (all optional)
Salt
Method :
First, cook some Japanese rice. Then,
Pan-fry the eggs and cut the Japanese cucumbers into strips.
Steam the chicken and carrot cubes with a little salt and pepper. Once ready, add them into the cooked rice and mix well.
Place the mixture of rice, chicken and carrots, together with the strips of eggs and cucumber onto the seaweed on top of the Jap bamboo mat. Squeeze in some Japanese mayonaise.
Using Japanese mayonaise gives the Maki a better taste, as compared to using regular mayo as Jap mayo is creamier and tastier.
Rolling the Maki must be done right, otherwise the fillings will be loose and slip out from the seaweed.
Once the Maki is rolled up, cut it into bite sizes.
The bite size Maki ready to be served.
