Sushi looks so attractive but here in Riyadh it’s quite pricey. When I saw the Japanese seaweed ‘Nori’ sheets for sale in thelocal supermarket recently, I snapped up the opportunity to buy them along with a bottle of Japanese seasoned rice vinegar.
For each sheet of Nori seaweed:
- 1/2 cup of Japanese rice or other shortgrain rice such as Italian arborio
- 3/5 cup water
- 1.5-2 tbsp seasoned rice vinegar
- Fillings cut into strip, i.e. raw salmon, smoked salmon, cooked shrimp, cucumber, avocado etc
- Japanese Wasabi paste if you like it spicy
- Soy sauce for dipping
Rinse rice under cold water, drain. Add cold water and bring to boil, reduce heat, cover and simmer for 12 min. Remove from heat into a glass bowl and mix in 1.5-2 tablespoons of Sushi vinegar using a wooden spoon. Leave rice to cool before using it.
Place a sushi Nori sheet onto a bamboo mat (I just placed it onto a sheet of aluminium foil). Spread with the cooked, cooled rice over about 3/4 of the sheet.
Now place your choice of fillings along the centre of the rice on a strip. Carefully roll up the mat or aluminium into a sausage. (Watch demonstration here) Gently squeeze to ensure that the sushi stays rolled and then remove the mat or foil.
Carefully slice the sushi before serving.
I found it very easy to make and my sushi loving 12 year old really enjoyed it!