JAPANESE RECIPE
INGREDIENTS:
4 nori sheets
3 cups (15 oz / 470g) sushi rice
8 teaspoons ocean trout or flying fish roe
1-2 cucumbers, cut into thin, lengthwise slices
8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
1-2 avocados, peeled, pitted and sliced
4-8 lettuce leaves, torn or sliced (optional)
STEPS:
- Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it.
- Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip.
- Spoon 2 teaspoons fish roe on top of center of rice, using back of a spoon to spread. Add lettuce if desired.
- Put 2 shrimp along center, with one-quarter of cucumber strips.
- Lay one-quarter of avocado slices along center. Add one-quarter of lettuce.
- Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free.
- Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.
- Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.
- Using a sharp knife to make a total of 8 equal-size pieces. Cut gently to maintain shape.
JAPANESE RECIPE
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