Sushi Norimaki Vinegared Rice Rolled In Seaweed Recipe
Ingredients
| Nori sheets | 4 Large, toasted | |
| 600 g of vinegared rice | ||
| 1 cup of fresh tuna/rawas/snapper | ||
| Cucumber | 1 Cup (16 tbs) | |
| 1 cup of pickled giant white radish strips | ||
| Japanese horseradish | 1 Teaspoon, mixed | |
| Pickled ginger | 20 Gram | |
Directions
Cut the raw fish in 4 strips of the same length as the nori.
Cut the cucumber in quarters lengthwise, remove the seeds and cut into sticks.
Cut the nori in half.
Place the half nori sheet on a bamboo rolling mat, with the shiny side down.
Top the nori with 1/2 a cup of the sushi rice, spread evenly on the sheet leaving a border of 1 cm (1/2 in) free on the inside of the sheet.
Take a little horseradish paste on your finger and spread it across the rice in the centre.
Place the tuna across the centre of the horseradish and start to roll using the bamboo mat, making sure the nori sheet end goes under the rice.
Roll the mat up firmly and squeeze gently.
Remove the rolled sushi from the mat, cut in half and then into three pieces with a wet knife.
Repeat the process with a filling of cucumber and again with a filling of pickled radish.
Cut the cucumber in quarters lengthwise, remove the seeds and cut into sticks.
Cut the nori in half.
Place the half nori sheet on a bamboo rolling mat, with the shiny side down.
Top the nori with 1/2 a cup of the sushi rice, spread evenly on the sheet leaving a border of 1 cm (1/2 in) free on the inside of the sheet.
Take a little horseradish paste on your finger and spread it across the rice in the centre.
Place the tuna across the centre of the horseradish and start to roll using the bamboo mat, making sure the nori sheet end goes under the rice.
Roll the mat up firmly and squeeze gently.
Remove the rolled sushi from the mat, cut in half and then into three pieces with a wet knife.
Repeat the process with a filling of cucumber and again with a filling of pickled radish.
Chef
