Sushi rolls



Serves 2-3 | Cooks In50 minutes plus cooling | DifficultySuper easy

Ingredients
  •     200 g sushi rice
  •     1 tablespoon rice vinegar
  •     2 sheets of nori
  •     ¼ of a cucumber
  •     ¼ of a red pepper
  •     ½ a carrot
  •     ½ a small ripe avocado
Method
  • Put the rice in a small saucepan with 375ml water, leave to soak for 30 minutes, then bring to the boil.
  • Put the lid on and simmer gently for 10 minutes, until the water has been absorbed by the rice.
  • In a bowl, dissolve the sugar in the vinegar, then sprinkle over the rice mix, combining with a rubber spatula so as not to break up the rice.
  • Allow to cool for 20 minutes before using.
  • Deseed or peel the vegetables, then cut into fine strips or batons.
  • Place a sheet of nori on a bamboo sushi mat, then spread half the rice over the sheet except for 1cm clear at the top.
  • Add some vegetables in a horizontal line across the rice.
  • Begin rolling the mat from the near edge, keeping the filling in place with your fingers. Roll firmly but not too hard.
  • Remove the roll from the mat and cut into 6 or 8 pieces. Repeat with second piece of nori.

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