Friday, 26 November 2010
My Easy & Light Sushi
Makes 3 long rolls of sushi (about 16 slices all up)
I like to keep sushi making simple, but there are many fillings which can be used, such as omeltte egg roll, salmon, avocao, toasted sesame seeds etc..
1/2 Cup short grain white rice
1 Cup water
1/2 teaspoon of salt
Bring the water to the boil, add salt and rice and reduce to a simmer for 15 minutes.
Microwave 2 T white vinegar and 1 dessertspoon of sugar until dissolved.
1 can of tuna in oil
Cucumber and radish - sliced into strips
When the rice is cooked, add the vinegar mixture and stir through until its all absorbed.
Cool the rice mixture.
Place a nori sheet shiny-side-down on your rolling mat. Cover with rice from side to side, but leave a 1-inch spacer on the top and bottom
Place your “fillers” (tuna, cucumber & radish) on the edge of the nori sheet closest to you. Make sure the fillers are in front of the rice.
Using you rolling mat, nudge the roll forward. Squeeze the roll tight to ensure the edge is sealed.
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