Sushi rolls
It is possible to eat and buy sushi anywhere, inside and outside Japan. It is in fact one of the most representative forms of Japanese cuisine worldwide.
Ingredients
2 servings
-
30ml Seasoning for Sushi
Kit
Preparation Method
- Cover a bamboo mat with plastic wrap to prevent sushi rice from sticking to the surface.
- Place a bamboo mat on a clean surface. Cut the nori sheet in half, and place the flat side down on the front of the mat.
- Wet your hand in the water to prevent the rice from sticking to your hand. Spread a handful of cooked rice as evenly as possible over the nori sheet.
- Sprinkle toasted sesame seeds over the rice, then carefully turn the seaweed and rice over.
- Place the fillings side by side in a horizontal line along the center of the nori seaweed.
- Start to wind the nori sheet carefully and evenly around the fillings in the middle so that the bottom edge can meet near the top edge (1.5 cm from the top), using the mat to help shape it, roll away from you and
- press down firmly.
- When the roll is complete, press down firmly on the belt helping to compress the roll lightly so that it retains its shape.
- Use a very sharp knife, cut the roll in half and then cut the halves into 3 equal pieces.
- Wash or wipe the knife with a damp towel after cutting each roll to prevent the rice from sticking and to ensure a cleaner cut
- Press two pieces of roller together to create whole heart-shaped pieces. Use your hand to shape it if necessary.
- Serve with soy sauce and wasabi paste.
- Eat the ginger sushi between the sushi rolls to cleanse your taste buds.
Follow the example of the Uramaki Rolls video.
