These three sushi rolls are exceptionally typical of maki zushi. To better shape and cut them, prepare a mixture of 4 tbsp. rice vinegar and 1 tbsp. water in which to dip your fingers and kitchen knife.
1. cook the sushi long grain rice and the pumpkin strips as described on the front pages.
2. cut the washed, patted dry tuna into four 8 cm long strips. Cut the washed, dried cucumber into quarters lengthwise, core if necessary, then cut into 8 cm lengths as well as the squash strips.
Cut yaki-nori in half lengthwise and place on bamboo roll mat as shown on front. (Aluminum foil can be used instead of the rolling mat, but it should be lightly wetted with the vinegar mixture described above). 4. moisten fingers and palms with the vinegar mixture and spread about 1/12 of the sushi long grain rice on the piece of yaki-nori. However, leave a margin of 1 cm free at the top.
Spread a small strip of wasabi on the long grain rice slightly below the imaginary center line. Place a strip of tuna, pumpkin or cucumber on top (but omit the wasabi on the pumpkin).
Roll up the sushi as described and cut into four or six slices with the kitchen knife previously dipped in the vinegar mixture.
Dip in soy sauce before eating.
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