Nori Roll with Mango, Cucumber, Egg and Crabstick by KNORR

Preparation: 25 mins
Cook: 30 mins
Serves: 4

1 1/2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
1 tbsp oil
2 eggs, beaten
6 nori sheets
2 ripe mangoes,skinned and cut into long strips
1 cucumber, cut into 17 cm strips
200 gm crabsticks

Sushi Rice:
2 1/2 cups Japanese, washed clean
2 cups water
20 gm sushi rice vinegar powder

Method:
1. Combine rice and water in a rice cooker to cook. Once cooked, sprinkle sushi rice vinegar powder over. Fluff up with fork and allow to cool
2. Heat oil in pan over medium fire and fry beaten eggs till golden. Cool, cut into 1/2 cm strips. Set aside
3. To assemble nori roll, place nori sheet on sushi-rolling wooden mat. Spread rice over, leave 1 cm margin on the side nearest to you and 2 cm on the side away from you
4. Make a shallow depression across center of rice closest to you. Place mango, crabstick, cucumber and egg in it. Gently roll nori sheet, pressing the filling with your fingers as you roll up
5. Cut nori roll with a sharp knife that has been dampened with water