Updated: Jun 20, 2020
Making maki rolls is something my children love to do and it’s surprisingly easy to master. Mine get to choose their own fillings, but 9/10 times they’ll go for their good ole favourite: cucumber🥒 🥒🥒
The nori seaweed wrap is highly nutritious and an excellent source of minerals, including iodine, and vitamins A, C and B complex. Cucumbers contain small amounts of vitamin C, K and potassium.
Most supermarkets stock nori and sushi rice. I use Yutaka.
Recipe 1 packet of sushi nori 500g sushi rice 330ml boiling water 1/4 cucumber sliced into long thin slices 1 avocado sliced thinly Smoked salmon cut into thin strips Soy sauce (gluten free tamari)
Method ☀️ Rinse the rice 3 times with cold water ☀️ Bring the rice and water to boil then simmer the rice for 10 mins until soft, then empty out onto a large plate to cool ☀️ Lay the nori sheet on a sushi rolling mat ☀️ Spread the cooled rice out thinly over the mat, leaving a 0.5cm space around the sides ☀️ Lay the chosen filling on the edge of the nori closest to u, then roll the seaweed over this and keep rolling until you have a complete roll ☀️ Squeeze the roll tight to let it stick together and put aside whilst you make the remaining rolls ☀️ Using a knife with a serated edge, slice the rolls so they are approx 3 cm deep (or whatever you fancy) and lay on a plate ready to dip into soy sauce or tamari (gluten free soy sauce).
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