Directions:
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For making the sesame dressing, put all the seasonings and ingredients into a food processor or blender, then process until smooth and thick texture.
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Place the nori at the front of the bamboo mat. *The rough side of the nori should be face up.
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Put a bunch of noodle on the nori, spread evenly and leave a blank space about 3cm from the back edge of the nori. *it will end be used to seal the roll.
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Spread wasabi cream along the groove if you like it hot. Place the chives and cucumber alongside in the centre.
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Start rolling! hold the bamboo mat and nori with noodle, fold the near edge of nori and toward the edge of noodle but *leave the blank space of nori, take care of the fillings in the centre of the roll, then press the noodle along the bamboo mat.
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Unroll the mat then use it to roll the rest of nori.
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Place the blank space (the edge) of nori down to seal the roll.
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Cut the roll into a bite size.
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Serve with sesame dressing.
The recipe is supplied by