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Upgrade your homemade sushi with our Suji-Aonori for a rich, authentic Japanese flavour. 

Tosa Maki (Tosa-style sushi roll), is a Kochi, Japan speciality.

The moment you take a bite, the aroma of the Suji-Aonori spreads in your mouth. With each chew, the toasty fragrance of the straw-grilled bonito and the flavor of the garlic layer together, wrapping you in a pleasantly harmonious aftertaste.

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Ingredients (2-3 servings):

• Suji-Aonori (Whole Form / Powder): to taste 
• Suji-Aonori (Powder): 2g
• Sumeshi (Vinegared sushi rice): 2 cups 
  • *Sumeshi is made with Sushizu(Seasoned Rice Vinegar Mix: Rice Vinegar, Sugar, Salt) and Rice.
• Straw-grilled bonito: about 200g 
• Garlic: to taste 
• Soy sauce

How to: 

1. Once the Sumeshi(Vinegared sushi rice) has cooled, mix in the Suji-Aonori (Powder) to make "Aonori Vinegard Rice."

2. LIghtly sear the bonito over straw and cut it into pieces that are easy to use as the core of the Maki.
3. Spread 150g of the Aonori Vinegard Rice in a rectangle on plastic wrap, line up the bonito in the center, then wrap it with the plastic wrap so that the rice encloses the fish. FInally, use a bamboo sushi mat (if not available, you could use thick towel instead) over the plastic wrap to shape the roll. 
4. Spread Suji Aonori (Whole Form) over a fresh sheet of plastic wrap, place the roll from step 3 on top, then wrap it so the roll is coated with the Suji-Aonori. Shape it firmly once more using a sushi mat.
5. Cut the roll into six equal pieces, garnish with thinly sliced raw garlic, and serve.

Tip: 

• If sushi mat is not available, you could substitute it by thick towel. For rice, sticky sushi rice (Japanese rice) is recommended to be used for this recipe. 
• For the finishing seasoning, soy sauce is recommended over ponzu. The richness of the soy sauce brings out the flavor of the shredded aonori even more.
• Either the whole form or powdered type of “SEA VEGETABLE: Suji-Aonori,” could be used depending on your preference. For better presentation and texture, we recommend the whole form.