Japanese Sushi Rolls: delicate artistry fresh from the ocean
- Sans gluten
- Sans noix
- Sans produits laitiers
Medium, ready to eat in 45 minutes
Sushi rolls, also known as makizushi or norimaki, are a popular Japanese dish made with seasoned sushi rice, seaweed (nori), and various fillings such as fish, vegetables, and avocado. The more you make it, the better you get. You might not become a sushi master right away, but I think it’s something we can all aspire to be.
Ingrédients
- 300g sushi rice
- 4 nori seaweed sheets
- 150g sushi-grade fish (e.g., salmon, tuna) or cooked prawns, thinly sliced
- 1 avocado, thinly sliced
- Cucumber, cut into long, thin pieces
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Wasabi and soy sauce for serving
Méthode
- Rinse the sushi rice in cold water until the water runs clear. Cook the rice following package instructions, but add slightly less water to make the rice firmer for sushi.
- While the rice is still warm, season it with rice vinegar, sugar, and salt, mixing gently with a rice paddle or wooden spoon. Let it cool to room temperature.
- Place a bamboo sushi rolling mat on a clean surface and cover it with film.
- Lay a nori sheet, shiny side down, on the bamboo mat. Wet your fingers to prevent the rice from sticking and spread a thin layer of rice evenly on the nori, leaving about 1 inch of nori uncovered on the top edge.
- Arrange the fish or cooked prawns, avocado, and cucumber in a horizontal line across the centre of the rice.
- Carefully lift the bamboo mat's edge and start rolling the sushi away from you, making sure the fillings stay in place. Apply gentle pressure to form a tight roll.
- Continue rolling until you reach the uncovered nori edge. Wet it with a little water to seal the roll.
- Repeat the process to make more sushi rolls.
- Use a sharp knife dipped in water to slice the rolls into bite-sized pieces.
- Serve the sushi rolls with wasabi and soy sauce for dipping.
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