Easiest Way to Make Appetizing Nori Roll Sushi Norimaki

Without fail making ultimate Nori Roll Sushi (Norimaki) easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Nori Roll Sushi (Norimaki) with 6 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 5 stages of easy cooking Nori Roll Sushi (Norimaki).

Ingredients for Nori Roll Sushi (Norimaki)

1. Needed : cooked sushi rice.

2. Prepare : nori.

3. Prepare : fish fillet for sashimi : (A).

4. Needed : fresh basil leaves : (A).

5. Prepare : avocado : (B).

6. Prepare : kanikama crab sticks (surimi) : (B).

If all ingredients Nori Roll Sushi (Norimaki) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Nori Roll Sushi (Norimaki)

1. Prepare the Sushi rice. To learn how to cook Sushi rice, check at https://cookpad.com/uk/recipes/6406235-sushi-rice)..

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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