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Miscellaneous : SUSHI
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From: MSN Nicknamemidfire  (Original Message)Sent: 4/14/2008 3:59 PM
      
     
 
 

POINTS® Value: 2
Servings:  4
Preparation Time:  15 min
Cooking Time:  10 min
Level of Difficulty:  Difficult
 
To make sushi at home, you just need some special seaweed called nori and lightly sticky rice. They can both usually be found in large supermarkets with ethnic ranges. A sushi roll mat helps too, but non-stick baking parchment is a good substitute.

Ingredients

  • 100 g dried rice, Thai jasmine
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon caster sugar
  • 1/2 teaspoon salt
  • 1/2 medium portion cucumber(s)
  • 1 medium egg(s)
  • 2 teaspoon soy sauce, light
  • 1 teaspoon sunflower oil
  • 1 medium portion Somerfield Mixed Vegetables, Nori Seaweed - 3 sheets
  • 1 tablespoon soy sauce, to serve, (Kikkoman or Tamari)
  • 1/2 teaspoon pepper, freshly ground, black
  • 1 small onion(s), salad, a few shreds

Instructions

  • Put the rice in a saucepan with 250ml (9 fl oz) water but no seasoning. Bring to the boil, cover, and simmer very gently for 10 minutes. Do not lift the lid.

  • Mix the wine vinegar with the caster sugar and salt as a dressing. Remove the pan from the heat and allow to stand for 5 minutes. Then stir in the rice dressing. Cover again and make the fillings.

  • Cut the cucumber in half lengthways. Remove the seeds and then cut into strips. Trim the strips so that they are long as the nori sheets are wide.

  • Beat the egg with the light soy sauce and some pepper. Heat the oil in a small non-stick frying-pan and pour in the egg. Cook over a gentle heat so that it resembles a thin pancake-like omelette. Do not stir. To maintain a flat surface, burst any bubbles that pop up. Cover the pan for the last minute or two to let the top set.

  • Tip the omelette onto a board and pat dry with kitchen paper. Trim roughly to a square and then cut into 3 equal lengths. Fold each length in half lengthways.

  • Now make the sushi. Lay a nori sheet on either a sushi roll mat or a large sheet of baking parchment. Spread over a third of the rice but leave a margin of approximately 3cm (1¼ inch) at the end.



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