SUSHI ROLLS

SUSHI ROLLS

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Preparation time: 20 minutes
  Cooking time: 25 minutes
  Serves 6

INGREDIENTS

• 2 cups sushi rice, rinsed in cold water
• 3 cups cold water
• ¼ cup rice wine vinegar
• 1 tbsp Nuvia Sweetener
• 1 tsp salt
• 6 nori seaweed sheets
• Kewpie mayonnaise
• Soy sauce, wasabi and pickled ginger to serve
• 
  
• FILLING SUGGESTIONS
• Salmon, smoked or raw
• Prawns, cooked, peeled and deveined (3 prawns per roll)
• Tempura prawns (3 prawns per roll)
• Crab sticks
• Crab meat (seafood extender - chopped and mixed with kewpie mayonnaise, add some Sriracha sauce for an extra kick)
• Tuna, cooked or raw (drain canned tuna and mix with kewpie mayonnaise)
• Chicken breast strips, plain or tempura (1 large chicken fillet cut into thin strip would make up 6 rolls.)
• Cucumber, deseeded and sliced into thin strips
• Avocado, halved and sliced
• Oak lettuce
• Shredded carrot

METHOD

• TO PREPARE THE RICE
• 1. Place the washed and drained rice and cold water in a large saucepan and bring to the boil over a high heat.
• 2. Reduce heat, cover and allow to simmer for 15 minutes.
• 3. Remove rice from heat and allow to stand covered for 5 minutes.
• 4. Prepare sushi seasoning by mixing rice wine vinegar, Nuvia Sweetener and salt in a small jug or bowl and set aside.
• 5. Place rice in a non-metallic bowl and slowly drizzle prepared sushi seasoning, using a wooden spoon to thoroughly mix through.
• 6. Cool rice quickly by fanning before making sushi rolls.
• 
  
• TO MAKE SUSHI ROLLS
• (You will need a bamboo rolling mat.)
• 1. Place nori seaweed sheet on bamboo rolling mat, shiny side down.
• 2. Spread prepared sushi rice evenly over the nori sheet, leaving around 2 cm from top end free of rice.
• 3. Spread a thin line of kewpie mayonnaise (optional) along the centre of the rice and top with fillings of your choice.
• 4. Lift the end of rolling mat (closest to you) and begin rolling tightly, using your fingers to ensure that fillings are pushed in and enclosed.
• 5. Before reaching the end of the roll, dab a little water onto the exposed nori sheet (without the rice) and continue to roll until edges are joined together. Set aside with seam side down, and continue to roll the remainder of your sushi rolls.
• 6. The rolls can be sliced using a sharp wet knife into halves or bite-sized pieces and served with soy sauce, wasabi and pickled ginger if desired.