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 and avocado rolls.

Ingredients

(5~6 Nori rolls)

  • Cooked Sushi rice: approx. 700 g
  • Nori: 5~6 sheets
  • (B) Fish for Sashimi (I used sea bream fillet here): 1/4 fillet
  • (B) Fresh basil leaves: 6
  • (C) Avocado: 1
  • (C) Kanikama crab sticks: 4
  • Nori: 5~6 sheets

Instructions

  1. Prepare the Sushi rice. (to learn how to prepare the Sushi rice, check this page).
  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.
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