Simple but stylish - our simple recipe for creating stunning rolled sushi nori to cater for everyone's tastes.
Sushi Nori
Makes 30 bite-sized portions
Ingredients
- cupsorganic sushi rice
- cups of water
- tablespoons of brown rice vinegar
- sheets sushi nori
- 2 tablespoons mirin
- Finely chopped strips of pickled ginger
- Any of severalorganic fillings including: Carrot, cucumber, avocado, green/red pepper, asparagus, lettuce, small cubes of fried tofu or finely chopped umeboshi.
How to cook the rice…
- Wash and drain the rice. Add 1 1/2 cups of water for each cup of rice. Soak for 30 mins
- Bring to the boil, cover and simmer for 20mins
- Remove from heat. Sprinkle with the mirin and brown rice vinegar and leave to cool for 20mins.
How to roll the Sushi…
- Place sushi nori on a bamboo mat at the edge nearest to you. Spread the rice evenly over 2/3 of the nori, with the uncovered part facing away from you. Add your favourite fillings on top of the rice (slightly off centre)
- Roll the bamboo mat slowly, start by tucking in the end of the sushi nori nearest to you. As you roll further, press lightly with both hands.
- Just before you reach the end, dab water along the open end and then press to seal the roll.
- Carefully remove the roll from the mat. Cut into approx. 6 pieces, using a lightly moistened sharp knife.