Wholemeal Japanese Rolls

Summary Not available

  • 1.125 cups Sushi rice
  • salt
  • 2 wine
  • 5 Nori seaweed
  • 3 teaspoons Wasabi paste
  • 12 ounces Salmon
  • 1 Avocado
  1. Cook the rice in a pan of boiling salted water according to the directions on the pack

  2. Tip the rice onto a large flat tray

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

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

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

  6. Leave the quarter the furthest away from you plain

  7. Turn the sheet over, to that the rice is facing down

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

  9. Follow with a layer of salmon, then avocado down the centre

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

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

  12. Repeat the process with the remaining seaweed sheets, rice, salmon and avocado

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

  14. Serve immediately

No extra notes


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