Better Homes and Gardens (Australia) - - Taste Sensations -

Prepa­ra­tion time 30 mins Cook­ing time 30 mins Makes 8

¾ cup brown rice

2 cups wa­ter

Pinch fine salt

3 Tbsp rice wine vine­gar 4 yaki nori sheets Kew­pie may­on­naise

1 small car­rot, cut into match­sticks 1 small red cap­sicum, cut

into thin strips

½ cu­cum­ber, cut into match­sticks ½ av­o­cado, thinly sliced


2 Tbsp soy sauce

2 tsp rice wine vine­gar

1 long red chilli, finely chopped

STEP 1 Put rice in a fine sieve and briefly wash un­der cold wa­ter. Trans­fer to a medium saucepan, then add wa­ter and salt.

STEP 2 Bring to boil over high heat, put on a lid, then re­duce heat to low and gen­tly sim­mer for 25 min­utes or un­til wa­ter has been ab­sorbed and rice is ten­der.

STEP 3 Pour in vine­gar and use a fork to stir it in, while also fluff­ing rice. Set aside for 5 min­utes to cool slightly.

STEP 4 Use a pair of scis­sors to cut nori sheets di­ag­o­nally from cor­ner to cor­ner to cre­ate 8 tri­an­gles.

STEP 5 Spoon a lit­tle rice onto one tri­an­gle of nori, plac­ing rice on one half. Use a dessert spoon to spread and push rice down to ad­here to cre­ate a very thin layer, leav­ing a 5mm border around the edge.

STEP 6 Driz­zle with a lit­tle may­on­naise.

STEP 7 Top with veg­eta­bles and av­o­cado, set­ting aside one slice of av­o­cado.

STEP 8 Roll one cor­ner of the rice­cov­ered nori up and over the fill­ing.

STEP 9 Con­tinue to tightly roll up nori un­til fill­ing is al­most en­closed.

STEP 10 Us­ing set aside av­o­cado, push a lit­tle onto the ex­posed nori cor­ner to help ad­here the nori closed.

STEP 11 Con­tinue rolling up un­til fully en­closed. Re­peat with re­main­ing nori, rice, mayo, veg­eta­bles and av­o­cado.

STEP 12 To make dip­ping sauce, com­bine all in­gre­di­ents in a small bowl. Serve temaki rolls with dip­ping sauce on the side.

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