VEG SUSHI NiIGIRI


A wild combination of spices make this lamb dish, tasty and exotic.

Method

The Basic Sushi Rice Process:

    • Combine rice with water in a deep bowl and microwave on high power for 8 minutes, pausing and stirring after 4 minutes in microwave Oven. Repeat microwaving if rice is still uncooked. Remove and gently but thoroughly mix vinegar, sugar and salt into the hot rice. Cover bow

 

Preparing the vegetables

    • Cut the vegetables and avocado into fi ne batons Rice preparation Follow instructions for ‘Easy Rice’ to prepare the rice.

 

Seasoning the rice

    • Loosen the cooked rice. Add some rice vinegar and stir it in. When the rice has been seasoned, place it in a bowl.

 

Putting it all together

    • Scoop a spoonful of rice and place it on a plastic wrap. Close the wrap and compact it to give you a flat bed of rice.
    • Open the plastic and spoon a little wasabi onto the rice.
    • Place a bit of vegetables along the centre.
    • Place this upside down onto a sheet of prepared seaweed.

 

Rolls

  • Cut the seaweed into 5” squares. Place the seaweed onto the mats. Place the prepared rice along the edge.
  • Wet the edges with warm water, roll and press with the straw mats to get a compact cylindrical shape.
  • Cut each prepared roll into three portions with a very sharp knife.

Ingredients

400 gms (preferably short – grain glutenous rice) sushi rice, washed thoroughly and soaked for 60 minutes
500 ml water
2 tbsp rice vinegar
2 tbsp sugar
1 tsp salt

Ingredients you will need to make sushi:

raw vegetables:carrots, cucumber, avocado
rice vinegar (be sure to ask for rice vinegar for sushi)
rice wasabi
water
plastic wrap
soy sauce
dried seaweed (nori)
a good knife and some spoons
scissors
a cutting board
a rollable straw mat or something similar the kitchen sink
some glass plates and bowls (various sizes) for serving
a medium-sized pot for boiling water
  • Cooking Time: 10 mins
  • Cooking Mode: Microwave
  • Preparation time: 15 mins
  • Serves: 4