My Healthy Appetite

After having lived in Korea I get occasional cravings for seaweed rice roll which I just learned is fairly low in points, 2p for four pieces so off a-making I went… hmm hmm hmmm SO good!

Basically each roll makes about eight pieces minus the end’s. Sushi stores well wrapped in foil and kept refrigerated. For one roll you need:

a bamboo mat to roll sushi with

1 sheet sushi nori (seaweed)

1 parboiled carrot cut into strips length wise but not too cooked, you want it with some chew to it!

1 cucumber cut strips length wise

1 egg beaten lightly with a fork and fried, then cut into strips

1 smoked sausage and/or 4 crabsticks

1tsp sesame oil for brushing

1/2tsp toasted sesame seed’s to garnish

Soy sauce to acompany

You need rice that is sticky, you can use sushi rice or.. what I do- a MUCH cheaper alternative- use pudding rice instead I wouldn’t even know the difference really after even having eaten loads of it in Korea. Rice cookers can cook the rice to perfection, otherwise I think two cups of water to every cup of rice about does it. Once rice is cooked you can mix in some rice vinegar (optional) then put the rice aside and let cool.

meanwhile parboil carrots, and slice all vegetables, smoked sausage, fishsticks, eggs (whatever your filling) in long slender strips (not too chunky)

Put the seaweed on bamboo mat shiny side down and spread rice on about 1cm thick careful not to cover the edges (wetting your fingers with water will stop the rice sticking to them and make rice easier to spread!)

Put the fillings in the center of the layer of rice

Roll using the bamboo mat (this can take some practice first)

Wet the inside of the edge being rolled towards with water and roll firmly over it to seal

Before slicing, brush top with sesame oil and sprinkle with sesame seeds

serve with a small accompaniment of soy sauce.

For more on how to roll with bamboo mat see video below.

Enjoy!