Sushi rolls

INGREDIENTS

 sushi rice
1 cup koshihikari rice
1 cup water
2 tablespoon rice vinegar
1 tablespoon sugar
¼ teaspoon salt

sushi rolls
4 sheets toasted nori, cut in half widthways
2 cups sushi rice
1 can tuna slices in spring water
1 lebanese cucumber
japanese soy sauce

alternative filling
½ avocado, peeled and finely sliced lengthways
½ cup of cooked chicken, shredded

METHOD

 Place rice in large bowl, fill with cold water. Stir; drain. Repeat process until water is almost clear. Drain rice in a strainer for 30 minutes.

Place rice and the water in medium saucepan, cover; bring to a boil. Reduce heat; simmer, covered tightly, on low heat about 12 minutes or until water is absorbed. Remove from heat and stand rice, covered, for 10 minutes.

Meanwhile, prepare sushi vinegar; place rice vinegar, sugar and salt into a saucepan and simmer 2-3 minutes or until sugar has dissolved. Remove and cool.

Drizzle sushi vinegar mixture over rice and mix well to coat evenly.

Place one nori sheet shiny-side down on sushi mat. Using damp fingers, spread ¼ cup rice over nori, leaving 2cm strip at end.

Layer tuna and cucumber over the centre of rice. Using mat, roll firmly to form sushi roll. Place roll, seam-side down, on board; using sharp knife, cut roll into six mini-maki pieces.

Repeating with remaining nori, rice, tuna and cucumber or with chicken and avocado.

Serve immediately with sauce.

 

 

 



This product was added to our catalog on Wednesday 14 July, 2010.