Assorted Imperial Stir-Fry Sushi

Ingredients

2 cups sushi rice, washed, soaked well and drained
5 sheets toasted nori for sushi (about 20 cm x 20 cm)
3 long strips of tuna fish meat
3 long strips of grilled eel meat
2 long strips of pickled radish
2 long strips of cucumber (each strip should be about 20 cm long)
10 heaped tablespoons Pat Chun Imperial Stir-Fry Sauce

Sauce (sushi vinegar):
4 tablespoons Pat Chun Rice Vinegar
4 tablespoons sugar
1/2 teaspoon salt

Preparation

Cook sushi rice. Heat through Sauce and add to hot cooked sushi rice.
Divide rice into 5 portions. Spread 1 portion of cooked rice on nori sheet placed on bamboo mat, leaving about 1cm on both ends. Put any 2 kinds of filling and 2 heaped tablespoons of Pat Chun Imperial Stir-Fry Sauce on center of cooked rice, arranged as one long strip.
Roll forward using bamboo mat to form sushi roll. Repeat to make 5 sushi rolls in total. Slice into bite size segments and serve.

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