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Simple Sushi Nori

Name: Simple Sushi Nori
Total time: 1 h 30 min
Yield: 30
Cuisine: Japanese
Ingredients: 2 cups sushi rice; 3 cups water; 3 tablespoons of brown rice vinegar; 5 sheets sushi nori; 2 tablespoons mirin; finely chopped strips of pickled ginger; Any of several fillings including:; carrot; cucumber; avocado; red pepper; green pepper; asparagus; lettuce; small sticks of hard cheese; small cubes of fried tofu; scrambled egg

Simple but stylish - Our simple recipe for creating stunning rolled sushi nori to cater for everyone’s tastes.

Customer Rating:
5.0

(1 votes)

Posted by: Kim
On: 07/09/2010

Cuisine

Japanese

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Lunch Box
Main Courses
Starters

You will need

Ingredient	Add
2 cups sushi rice		More products
3 cups water
3 tablespoons of brown rice vinegar		More products
5 sheets sushi nori		More products
2 tablespoons mirin		More products
finely chopped strips of pickled ginger	Awaiting stock	More products
Any of several fillings including:
carrot		More products
cucumber		More products
avocado		More products
red pepper	Awaiting stock	More products
green pepper		More products
asparagus	Awaiting stock	More products
lettuce	Awaiting stock	More products
small sticks of hard cheese	Awaiting stock	More products
small cubes of fried tofu	Available only in our Edinburgh shops	More products
scrambled egg	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

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 20 mins.
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.