be inspired

Inside Out Sushi Rolls

INGREDIENTS :

- 4 nori sheets
- 1 quantity of sushi rice
- Wasabi paste
- Sushi fillings
- Black sesame seeds
- 500g Japanese short grain white rice
- 4cm piece of konbu, wiped with a damp cloth (konbu is optional)
- 2 tablespoons sake
- 80ml Japanese rice vinegar
- 1 ½ tablespoons caster sugar
- ½ teaspoon salt
- 100g Tofu, extra firm, cut into batons
- 1 Carrot, small, peeled and cut into batons
- 1 cup Baby spinach
- ½ Avocado sliced
- 4 Butter lettuce leaves
- ½ Lebanese cucumber, halved lengthwise, seeded and cut into batons
- 3-4 Shiitake Mushroom, thinly sliced
- 40g pickled daikon, thinly sliced
- ½ Yellow Capsicum, thinly sliced






Method :

Inside Out Sushi Rolls

- 4 nori sheets
- 1 quantity of sushi rice
- Wasabi paste
- Sushi fillings
- Black sesame seeds

1. Cover a bamboo sushi rolling mat with plastic wrap.

2. Place nori sheet (rough side up) on the covered rolling mat, 5cm from the edge.   Evenly cover the nori with 1 ½ cups of sushi rice.  The rice should be around 1cm in thickness. 

3. Sprinkle rice with black sesame seeds, and very gently pat them onto the rice.

4. Carefully flip the nori sheet over, the rice is now face down on to the plastic wrap and the smooth side of the nori is facing up.

5. Spread a small amount of wasabi paste across the length of the nori sheet, about a quarter of the way down.
      - Place filling along the length of the nori sheet, and then gently roll the bamboo mat   to create the sushi roll.
      - Cut sushi to desired sized with a sharp wet knife.


Sushi Rice
 
- 500g Japanese short grain white rice
- 4cm piece of konbu, wiped with a damp cloth (konbu is optional)
- 2 tablespoons sake
- 80ml Japanese rice vinegar
- 1 ½ tablespoons caster sugar
- ½ teaspoon salt
 
  1. Put rice in a sieve and rinse well under cold running water until the water runs clear.  Leave rice to stand in the sieve for one hour to dry.
  1. Into a heavy based medium size saucepan, place 750ml of cold water and rice.  Add konbu (if using) and sake.  Bring pan to the boil and remove the konbu.  Then cover with a tight fitting lid and reduce the pan to a slow simmer.
  2. After 15 minutes turn the heat of the cooktop off, leaving the pot in place.  Remove the lid and place a clean tea towel over the top of the pot, and return the lid, and leave for 15 more minutes.  The tea towel will help absorb extra moisture.
  3. Alternatively cook rice in rice cooker according to manufacturer’s instructions.
  4. While the rice is sitting for that extra 15 minutes make the sushi rice dressing
6.   In a small bowl place vinegar, caster sugar and salt.  Whisk until sugar has completely dissolved.

7.    After 15 minutes place rice in a large shallow wooden bowl, or one that isn’t metal, and spread it out.  Sprinkle the prepared dressing over the rice.
  1. Working quickly and using a rice paddle (if you have one), or alternatively a thin wooden spoon mix the dressing into the rice.  It is best to use horizontal cutting strokes to fold the rice, being very careful not mush it.  Once rice has been mixed, cover with a clean damp kitchen towel.

Inside Out Tofu Sushi Roll Filling
Enough filling for 2 rolls
 
- 100g Tofu, extra firm, cut into batons
- 1 Carrot, small, peeled and cut into batons
- 1 cup Baby spinach
- ½ Avocado sliced
 
Inside out Vegetable Sushi Roll Filling
Enough filling for 2 rolls
 
- 4 Butter lettuce leaves
- ½ Lebanese cucumber, halved lengthwise, seeded and cut into batons
- 3-4 Shiitake Mushroom, thinly sliced
- 40g pickled daikon, thinly sliced
- ½ Yellow Capsicum, thinly sliced
 




Posted by Northbridge Plaza on 10 October 2016 within Food
Sign up or login to the Northbridge Plaza VIP Club