In­side-out sushi

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 24 PREP AND COOK TIME 1 HOUR (+ RE­FRIG­ER­A­TION TIME)

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 ⅓ of the rice over nori. 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. Not suit­able to freeze or mi­crowave. 2 cups (400g) sushi rice ⅓ 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 ta­ble­spoons black sesame seeds 2 ta­ble­spoons soy sauce

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