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Sushi
Makes 8
Equipment Required
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Sushi bamboo mat
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Sharp knife
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Small mixing bowls
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Measuring spoons
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Chopping board
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Pastry brush
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Ingredients
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300g cooked sushi rice
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2 dessertspoons sushi seasoning
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4 sheets nori seaweed
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Water for sealing nori sheet
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Choice of fillings – chicken, tuna, avocado, cucumber, grated carrot
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Choice of dressings – teriyaki, soy sauce, mayonnaise, sweet chilli
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Method
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Sprinkle rice vinegar over cooled rice and mix thoroughly.
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Place nori seaweed shiny side down on the bamboo rolling mat.
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Spread the rice evenly on the nori sheet leaving approximately a 2cm gap at the top of the sheet.
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Place your fillings in a straight line across the top of the rice. These must be placed across the lower half of the nori sheet.
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Lift the front of the bamboo mat closest to you and begin to roll the sheet tightly.
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Just before reaching the end of the sheet brush a little water along the exposed strip of nori. Apply gentle pressure to secure the edges of the nori and leave the roll to rest on the joined edge.
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Cut the rolls to the desired size using a wet, sharp knife.
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Enjoy!
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