Fresh Sushi Nori Rolls
Ingredients
- 160 g short grain brown rice
- 400 ml water
- 1 tbsp rice vinegar
- 2 sheets sushi nori
- 1 carrot cut into sticks & steamed
- 1 small red pepper cut into sticks
- 1/2 avocado peeled, destoned & cut into long slices
- 8 slices pickled ginger
- 1 tbsp tahini
- 1 tbsp umeboshi paste
- 1/2 tsp wasabi
- 1/2 lemon juiced
- 1/2 tsp sesame seeds
- 30 ml tamari
Preparation
Place the rice and water in a pan with a well-fitting lid
Bring to the boil, cover and simmer for 35 minutes
It should absorb all the liquid; if it dries out add a bit more water
The rice should be soft and slightly sticky
Let it cool
Place a sheet of nori on a sushi mat
Mix the cooked rice with the rice vinegar
Spread half the rice on the nori, leaving a clear 1 cm border on the edge furthest from you
Arrange half the vegetables, ginger slices and avocado along the centre of the sushi, parallel to the border
Mix together the tahini, lemon juice, umeboshi paste and wasabi
Spoon half of the mix evenly over the vegetables
Dry roast the sesame seeds in a pan and sprinkle half over the rice
Picking up the bottom edge of the sushi mat, roll up towards the filling
Keep the vegetables in the middle, and press firmly onto the nori
Wet the last edge of nori and seal the roll, squeezing to get it tight
Repeat with the second sheet
Chill for at least one hour
Cut into slices and serve with a little tamari