- August 2007
- Makes 18 rolls
- Takes 45 minutes to make, plus cooling
Get the hang of Japanese sushi with this master recipe for Nori-maki, a mix of rice, seaweed, wasabi and salmon.
- 0.7g (0.1g saturated)
- 10.1g (0.1g sugars)
- 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
- ¼cucumber, halved, deseeded and cut into thin strips
- 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.
- 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.
- 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.
- 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.
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