Sushi Nori-Make
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
50 pieces
ingredients
- 500 g calrose rice
- 600 ml water
- 59.16 ml rice wine vinegar
- 44.37 ml sugar
- 12.32 ml salt
- 5 sheet nori, seaweed
- 14.79 ml oil
- 2 chicken breasts
- 59.16 ml soy sauce
- 1 cucumber, cut into long thin slices
- 29.58 ml wasabi paste (optional)
directions
- Place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade.
- Wash the rice with 2-3 changes of water to remove excess starch - then drain well.
- Place rice in a saucepan with the water and bring to the boil with a lid on. Turn heat to low and simmer for 12 minutes.
- Remove from heat and sit for 10 mintes. Turn rice into a non metal bowl and fluff gently with a spatula.
- Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. Stir and heat for another 30 seconds.
- Pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate).
- In a frypan heat oil and cook chicken breasts through. Cut into slices and set aside.
- Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.
- In the centre place a row of chicken and then a row of cucumber. Brush with a tiny amount of wasabi.
- Roll sheet from the bottom up and squeeze gently. Wrap in clingfilm and refridgerate until needed.
- Cut slices to desired thickness and serve with soy sauce.
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RECIPE SUBMITTED BY
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<br>Having come from a house full of cooks (both parents ran a catering company) I have been around food all my life.
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<br>I really love food.. both sweet and savoury but I primarily cook desserts. I cook everything from scratch and sell my cupcakes under my catering company Mortar & Pestle.