Recipes - Japanese

Nori Maki (Sushi Rolls)
Nori Maki (Sushi Rolls)


Nori Maki is generally any sushi roll with sushi rice and fillings wrapped up in a nori (seaweed sheet). Perfect for appetisers, party finger food and even to fill your lunch boxes. These little morsels are best enjoyed in one bite or dipped in a little soy sauce, with a spot of wasabi (Japanese horseradish) and some gari shoga (pickled ginger).
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Boil
Cuisine: Japanese









Ingredients:

3 cups sushi rice (cooked)
3 tbsp sushi rice seasoning (or 3 tbsp vinegar + 3 tbsp sugar + ½ tsp salt)
Wasabi (to taste)

Suggested fillings

Crab meat (fresh/canned mixed with mayonnaise)
Salmon (fresh/smoked)
Tuna (fresh/canned)
Cooked chicken slices
Oshinko (yellow pickled radish)
Carrot (cut into strips)
Cucumber (cut into strips)
Avocado (sliced)
Mayonnaise

To serve

Soy sauce
Wasabi (Japanese horseradish)
Gari shoga (pickled ginger)




Steps:
  1. Cook the rice by bringing 500ml of water and rice to the boil, stirring occasionally.
  2. Lower heat, cover and simmer for 12-14 mins.
  3. Remove from heat and stand covered for 5-10 mins.
  4. Prepare the sushi rice by evenly sprinkling the powdered sushi mix over hot rice in a large bowl.
  5. Stir through the rice using a paddle or flat blade knife to separate and cool rice.
  6. Prepare the sushi by placing 1 sheet of nori (shiny side down) onto the bamboo rolling mat, moisten your hands with water and take a handful of cooled prepared sushi rice.
  7. Spread the rice evenly over the surface of the nori, to within 1cm of the edge.
  8. Add the desired amount of wasabi along the middle of the rice.
  9. Add your preferred fillings in the middle and on top of the rice.
  10. Begin rolling up the mat over the ingredients – stop when you get about 2.5cm from the edge of the nori.
  11. Life the mat and roll forward again to join the edges of the nori – keep applying a gentle pressure to make the roll firm.
  12. Use a sharp knife to cut the completed rolls in half, place the halves side-by-side and cut into thirds – each roll will make 6 pieces.

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Nori Maki (Sushi Rolls)

Nori Maki (Sushi Rolls)

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Nori Maki is generally any sushi roll with sushi rice and fillings wrapped up in a nori (seaweed sheet). Perfect for appetisers, party finger food and even to fill your lunch boxes. These little morsels are best enjoyed in one bite or dipped in a little soy sauce, with a spot of wasabi (Japanese horseradish) and some gari shoga (pickled ginger).

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Boil
Cuisine: Japanese
Ingredients

3 cups sushi rice (cooked)
3 tbsp sushi rice seasoning (or 3 tbsp vinegar + 3 tbsp sugar + ½ tsp salt)
Wasabi (to taste)

Suggested fillings

Crab meat (fresh/canned mixed with mayonnaise)
Salmon (fresh/smoked)
Tuna (fresh/canned)
Cooked chicken slices
Oshinko (yellow pickled radish)
Carrot (cut into strips)
Cucumber (cut into strips)
Avocado (sliced)
Mayonnaise

To serve

Soy sauce
Wasabi (Japanese horseradish)
Gari shoga (pickled ginger)

Instructions
  1. Cook the rice by bringing 500ml of water and rice to the boil, stirring occasionally.
  2. Lower heat, cover and simmer for 12-14 mins.
  3. Remove from heat and stand covered for 5-10 mins.
  4. Prepare the sushi rice by evenly sprinkling the powdered sushi mix over hot rice in a large bowl.
  5. Stir through the rice using a paddle or flat blade knife to separate and cool rice.
  6. Prepare the sushi by placing 1 sheet of nori (shiny side down) onto the bamboo rolling mat, moisten your hands with water and take a handful of cooled prepared sushi rice.
  7. Spread the rice evenly over the surface of the nori, to within 1cm of the edge.
  8. Add the desired amount of wasabi along the middle of the rice.
  9. Add your preferred fillings in the middle and on top of the rice.
  10. Begin rolling up the mat over the ingredients – stop when you get about 2.5cm from the edge of the nori.
  11. Life the mat and roll forward again to join the edges of the nori – keep applying a gentle pressure to make the roll firm.
  12. Use a sharp knife to cut the completed rolls in half, place the halves side-by-side and cut into thirds – each roll will make 6 pieces.

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