|The nori roll - an easy, healthy meal|
|The capsicum substitute - young, sweet and crisp!|
Sushi Rolls (makes 5-6 logs or 30-36 pieces)
500g short grain rice, cooked and cooled
1 tbs sushi vinegar
selection of fillings: smoked salmon, tuna, thinly sliced vegetables - lettuce, rocket, silverbeet (young), beetroot leaves, capsicum, grated carrot, cucumber, avocado etc.
nori (seaweed sheets)
wasabi, if you like it hot
Mix the sushi vinegar into the cooled, cooked rice. Onto a bamboo rolling mat, place the nori sheet shiny side down. Place a thin layer of the cooked rice over the sheet, wetting hands as needed to prevent the rice from sticking too much (it's really sticky!). Leave a space of about 1 inch at the top of the seaweed for sealing the roll later on.
Onto the rice layer, place filling ingredients in a horizontal line, being careful not to overload - this could make rolling it a little trickier. Less is more! Add the wasabi if you are so inclined. (I was so inclined).
|Remember to leave a space at the top for sealing the roll!|
Once rolled, place the 'log' into a dish to await the arrival of the rest of the logs. When all the fillings have been turned into logs, cover them and place in the fridge for 1-2 hours to chill...
....and then slice into portions. Each log will yield six pieces. Wet the knife if it is sticking (although it shouldn't - at least not too much).
|The cooked rice always reminds me of jewels and the filling as the gems!|
Serve as they are or with some dipping sauces, eg. soy or sweet chilli. Bask in the knowledge that they are just as healthy for you as they are tasty!