Japanese Sushi Slices

Summary Not available

  • 1.5 cups Sushi rice
  • 2.5 cups water
  • 0.25 cup Rice wine
  • 5 Nori seaweed
  • 3 teaspoons Wasabi paste
  • 2.333 cups Salmon
  • 1 Avocado (peeled (thinly sliced and diced))
  1. Rinse the rice very well under cold water

  2. Drain thoroughly and put into a large pan

  3. Pour over the water

  4. Bring to a boil, cover then simmer for about 25 minutes, until almost all the water has been absorbed

  5. Remove from the heat, cover and allow to stand for 10 minutes

  6. Tip the rice onto a large flat tray

  7. Add the rice wine and toss the rice, turning frequently and leave to cool to room temperature

  8. Put a sheet of nori sushi on a bamboo sushi mat

  9. With dampened fingers, spread 1/5 of the rice over 3/4 of the seaweed, about 1/2cm thick

  10. Leave the quarter the furthest away from you plain

  11. Smear a little wasabi in a line a little off centre nearest to you

  12. Follow with a layer of salmon and avocado

  13. Roll up the bamboo mat slowly, pressing lightly with both hands

  14. Remove the roll from the mat and set aside to stand with the joining edges underneath

  15. Repeat the process with the remaining seaweed sheets, salmon, etc

  16. Trim the ends with a lightly moistened sharp knife and cut each roll into 6-8 slices

  17. Serve immediately

No extra notes


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