Sushi (Nori Maki)

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Ingredients

Prepare the rice

In a deep pan, wash 1 3/4 cups (350g) of Sushi rice in cold water several times until water stays clear then set it aside for 1 hour.

In a small bowl, mix 3 tbsp (45ml) of Japanese rice vinegar, 7 1/2 tsp (37,5ml) of sugar and 2 tsp (10ml) of sea salt. Stir well until the sugar and salt have dissolved.

Add 2 1/2 cups (500g) of cold water to the rice, cover the pan and bring to the boil. Turn the heat down to the lowest setting and simmer for 10-13 minutes or until all the water has been absorbed.

Transfer the rice to a mixing bowl. Sprinkle the vinegar mixture over the rice and using a large spoon, fold it into the rice (do not stir). Leave to cool.

Nori Maki

Prepare a small bowl of water with 2 tsp of rice vinegar for washing your hands.

Cut a nori sheet in half lengthways and place on a Sushi mat.

Spread rice thinly across the nori sheet leaving 1cm margin on the side furthest away from you.

Arrange fish / cucumber strips across the rice horizontally. If using cucumber, sprinkle lightly with sesame seeds.

Roll the sushi mat away from you and squeeze gently to create a firm roll. Use a little water on the edge of the nori sheet to make a good join.

Cut the roll into 8 pieces using a sharp knife. Wipe the knife with a towel dampened with rice vinegar after each cut.

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Mark Schofield
mark.schofield.free.fr
Last updated : 9 November 2013