• 6 Kaas-Runderworst

• 1/2 kilo japanese rice

• 500 ml water

• 2 tablespoons vinegar

• 1 table spoon water

• 1 teaspoon white sugar

• 1 piece cucumber

• 1 piece carrot, peeled

• 4 pieces nori (dried seaweed)

HOW TO MAKE IT

1. Make Japanese Rice: Wash Japanese rice until water runs clear. Transfer to a rice cooker with the water and let cook. Once cooked, fluff rice with a fork while drizzling, vinegar, sugar, and water over the rice. Cover and let cool. Set aside.
2. Trim ends off of the cucumber and carrot. Using a vegetable peeler, cut long, thin strips of carrot and cucumber. Set aside.
3. Place nori, shiny side down, on a bamboo sushi mat. With damp hands, press the cooled rice on the nori, leaving an inch on one end. Line cucumber slivers on top of rice and then top with a crab stick, running across. Using the bamboo mat, roll the nori into a tight roll. Repeat with the other sheets, using the carrot slivers with the sausage. Slice rolls into rounds using a clean, wet knife for each cut, and serve with mayo, soy sauce, calamansi, and wasabi.