Nori Roll Sushi (Norimaki)

Name: Nori Roll Sushi (Norimaki)
Total time: 1800 s
Yield: 5 -5 sticks of Norimaki
Cuisine: British
Ingredients: 700 g cooked sushi rice; 5-6 sheets nori; 1/4 fish fillet for sashimi : (A); 6 fresh basil leaves : (A); 1 avocado : (B); 4 kanikama crab sticks (surimi) : (B)

Mogco Tokyo @harakiricafe

Tokyo, Japan

Without a doubt, Sushi is one of the most well-known Japanese cuisines. Let’s learn how to prepare Norimaki today. For ingredients, I used sea bream sashimi and fresh basil. You can also enjoy kanikama crab sticks (surimi) and avocado rolls.
#surimi #avocado #nori #sushi

Mogco Tokyo @harakiricafe

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Ingredients

30 mins

5 -5 sticks of Norimaki

700 gcooked sushi rice
5-6 sheetsnori
1/4fish fillet for sashimi : (A)
6fresh basil leaves : (A)
1avocado : (B)
4kanikama crab sticks (surimi) : (B)

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Steps

30 mins

1

Prepare the Sushi rice. To learn how to cook Sushi rice, check at https://cookpad.wasmer.app/uk/recipes/6406235-sushi-rice).
2

Cut the sea bream fillet into sticks. Soak the basil leaves in water.
3

Slice the avocado to 6 mm thin. Thinly strip the kanikama crab sticks.
4

To assemble and roll the Norimaki: Place the nori sheet shiny-side down on a bamboo rolling mat (otherwise cling-film). Thinly spread the rice over the nori, leaving a 1 cm border on one long edge. Be careful not to squash the grains of rice as you spread it.
5

Place the filling ingredients in a line down the centre of the rice. Pick up the rolling-mat keeping the filling ingredients centred. Then roll the mat over to meet the other side. Press and roll the rolling-mat over the norimaki lightly. The norimaki will stick together from the moisture in the rice. Repeat the assembling steps. When the norimaki becomes tight (approx. 5~6 minutes), slice it into rounds.