| |
| 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.
| |