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Hand rolled sushi
Low Fat No Fat Asian Cooking
Hand rolled sushi

Ingredients

4 sheets nori, cut into quarters
2 teaspoons wasabi (Japanese horseradish)
100 g (3½ oz) sashimi-grade tuna or salmon, thinly sliced
½ small Lebanese (short) cucumber, seeded and cut into matchsticks
½ small red capsicum (bell pepper), halved, seeded and thinly sliced
½ avocado, sliced
2 tablespoons gari (pink pickled ginger)
⅓ cup (80 ml) salt-reduced shoyu (Japanese soy sauce), to serve

SUSHI RICE
1¼ cups (275 g) short-grain white rice
2 tablespoons rice vinegar, plus extra for dipping
1 tablespoon caster (superfine) sugar
½ teaspoon salt

Preparation

  1. To make the sushi, put the rice into a large bowl, cover with water, stir and drain well. Repeat three more times until the water runs clear.
  2. Drain and tip the rice into a saucepan with 1½ cups (375 ml) water, cover with a lid and bring to the boil.
  3. Reduce the heat to low and simmer for 12 minutes, or until cooked.
  4. Set aside, covered, for 10 minutes.
  5. Put the vinegar, sugar and salt in a small saucepan over medium heat and stir until the sugar dissolves. Set aside to cool.
  6. Spread the cooked rice in a large non-metallic dish.
  7. Use a flat wooden spoon or plastic paddle to break up any lumps, then slowly pour the vinegar evenly over the top.
  8. Set aside, turning the rice every 5–10 minutes until cool, then cover with a damp tea towel (dish towel) until needed.
  9. Working with one piece of nori at a time, place it in the palm of one hand, shiny-side down.
  10. Dip the fingers of your other hand into a bowl of water with a splash of vinegar added, shaking off the excess – this will help to prevent the rice from sticking as you work.
  11. Place 1–2 tablespoons of rice in the centre of each nori and spread out to the top corner.
  12. To serve, lightly spread a dab of wasabi across the rice and let your guests top each piece with a selection of tuna, cucumber, capsicum, avocado and pickled ginger.
  13. Fold each side of the nori across the rice to form a cone – the pointy tip end of the cone can be folded underneath to hold the shape securely, if desired.
  14. Dip the nori in shoyu and eat immediately.

Each serving (4 pieces) provides491 kJ, 117 kcal, 7 g protein, 3 g fat (1 g saturated fat), 14 g carbohydrate (3 g sugars), <1 g fibre, 600 mg sodium1

Serves 4
Preparation: 30 minutes
Cooking: 15 minutes

Source:

Low Fat No Fat Asian Cooking

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