Sushi Nori Make Recipes

SUPER SUSHI NORI ROLLS

Steps:

• Empty rice into a bowl and run water through it until the water runs clear off the rice.
• Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
• If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
• Now, leave the rice for up to an hour beforehand so it can cool properly.
• You can speed this up a bit by putting it in the fridge to cool.
• When the rice is cool, lay out a tea towel and a nori sheet on top.
• Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
• The trick is to not use too much rice, leaving room for it to expand when rolled.
• Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
• Then start rolling from the top.
• The tea towel will help you get it started.
• When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
• Dip in soy sauce and wasabi, topped with ginger slices and enjoy!

SUSHI NORI-MAKE

Steps:

• Place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade.
• Wash the rice with 2-3 changes of water to remove excess starch - then drain well.
• Place rice in a saucepan with the water and bring to the boil with a lid on. Turn heat to low and simmer for 12 minutes.
• Remove from heat and sit for 10 mintes. Turn rice into a non metal bowl and fluff gently with a spatula.
• Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. Stir and heat for another 30 seconds.
• Pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate).
• In a frypan heat oil and cook chicken breasts through. Cut into slices and set aside.
• Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.
• In the centre place a row of chicken and then a row of cucumber. Brush with a tiny amount of wasabi.
• Roll sheet from the bottom up and squeeze gently. Wrap in clingfilm and refridgerate until needed.
• Cut slices to desired thickness and serve with soy sauce.