In­side-Out Sushi

Prep and Cook 1 hour (+ Re­frig­er­a­tion Time) / Makes 24

Women's Weekly (Malaysia) - - Entertain -

2 cups (400g) sushi rice

1/3 3 cup (80ml) sushi sea­son­ing

3 sheets nori

1 large (180g) car­rot, peeled, cut into

long, thin match­sticks

1 large (400g) cu­cum­ber, seeds

re­moved, cut into long, thin match­sticks

2 tb­sps black sesame seeds

2 tb­sps soy sauce

1. Cook rice ac­cord­ing to packet in­struc­tions. Spread hot rice onto a tray; driz­zle with sushi sea­son­ing. Cut through the rice with a spat­ula un­til al­most cool, fan­ning and break­ing up lumps as you go.

2. Place a nori sheet on a bam­boo sushi mat. Spread 1/3 of the rice over nori. 3 Cover with plas­tic wrap then care­fully turn over onto bam­boo mat so that nori is on top.

3. Ar­range veg­eta­bles length­ways along nori, on edge clos­est to you. Use index fin­gers and thumbs to roll, pulling back mat and plas­tic as you go. Gen­tly press down to shape and seal roll. Wrap in plas­tic wrap and twist ends to seal. Re­peat with re­main­ing in­gre­di­ents; re­frig­er­ate un­til ready to serve.

4. Un­wrap sushi and sprin­kle with black sesame seeds. Cut each roll into eight pieces, wip­ing knife with a damp cloth be­tween each cut. Serve with soy sauce.

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