Get the hang of Japanese sushi with this master recipe for Nori-maki, a mix of rice, seaweed, wasabi and salmon.
Ingredients
- 225g sushi rice, rinsed and drained well
- 2 tbsp sushi vinegar
- 3 sheets nori seaweed
- Wasabi paste, to taste
- 100g piece very fresh salmon, skinned and cut into thin strips
- 1/4 cucumber, halved, deseeded and cut into thin strips
Method
- 1. Put the rice and 250ml water in a pan over a high heat. Cover, bring to the boil, then reduce the heat to medium for 5 minutes. Reduce the heat to low, cook for 10 minutes, then return to a high heat. Set aside, covered, for 10 minutes.
- 2. Transfer the hot rice to a bowl and stir in the vinegar. Now ‘cut’ and cool the rice, by folding a spoon through it several times.
- 3. Heat the nori sheets in a dry frying pan for a few seconds each side, until toasted. Lay on a rolling mat, rough side up and with the longest edge nearest to you. Spread over a third of the rice, with a gap at the top and bottom. Make a groove along the middle, dab in wasabi and fill with salmon and cucumber.
- 4. Lift the edge of the mat and roll firmly, holding the filling in place. Unroll the mat and using a wet, sharp knife, cut the roll into 6 pieces. Repeat to make 18. Serve with soy sauce and pickled ginger, if you like.
Nutritional info
Per roll: 56kcals, 0.7g fat (0.1g saturated), 2.2g protein, 10.1g carbs, 0.1g sugar, trace salt