So What Do You Eat Then?
  • So What Do You Eat Then?
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Sushi


Ingredients

  • 200g Sushi Rice
  • 4 Sheets Sushi nori
  •  4 tbsp Sushi seasoning
  • 15g each Raw carrot, cucumber and pepper
  • 4 tbsp Pickled Ginger, wasabi and soy sauce to serve
Picture

Method

  1. Cook the sushi rice as per instructions on the packet and leave to cool. Stir in the sushi seasoning
  2. Cover a sushi rolling mat with a sheet of cling film and place on of the sushi nori sheets on to it
  3. Spread a quarter of the sushi rice carefully onto the seaweed sheet, leaving a margin at one end clear of rice
  4. Place a row of carrot, cucumber or pepper on top of the rice and carefully roll the mat over and around the filling, producing a 'tube'
  5. Continue to roll (taking care not to trap the cling film in the rice!) and then wrap the sushi in the cling film before chilling
  6. Chill for at least 2 hours before carefully slicing in to about 9 pieces per roll. serve with pickled ginger, wasabi and soy sauce

Cooking Temperature: Medium/Low

Cooking Time: 15 Minutes

Serves: 4

Keeps For: 3 days


Tips and Comments

  • Sushi rice, sushi nori, pickled ginger and wasabi can all be found in most Chinese supermarkets.
  • Makes a good starter for Mock Duck Stirfry.
  • When eating it, stir the wasabi in to the soy sauce to reduce the eye-watering strength!
  • I have been told that the idea of the pickled ginger is to cleanse the palette between pieces but I don't know how true that is... I've also heard that it is intended to be finger-food and you're not really supposed to use chopsticks but that's entirely too messy for my liking!
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