Sushi Roll Steps 3724 46 Recipetin Japan Cut the roll in half, then cut each half of the roll into 3 equal lengths, making 6 small pieces (note 7). wipe the knife with the wet cloth regularly to remove the rice from the knife. place the sushi rolls cut side up on a serving plate. serve with pickled ginger, wasabi paste and soy sauce for dipping. 1. a standard nori sheet (roasted seaweed sheet) is 19cm 7½” wide 21cm 8¼” long. you need to trim 1 3 off the sheet to make a 19cm 7½” x 14cm 5½” sheet. please see my post about how to utilise trimmed nori pieces. 2. you need to use sushi rice, short grain rice or medium grain rice (order of preference).
Sushi Rolls Steps Recipetin Japan Wrap the rice roll in the cling wrap and twist both ends to secure the edges of the rice roll. leave it for 5 10 minutes for the rice and nori to blend. unwrap the cling wrap and slice the rice roll into thin discs. place the rice pieces on a large serving plate, evenly spaced out. Time to rock and roll. position your bamboo sushi rolling mat horizontally in front of you. arrange the sliced fish and vegetables along the edge of the rice closest to you. using the bamboo mat as a guide, carefully roll the nori and rice over the filling, applying gentle pressure to shape the roll. 5. Cut a square nori sheet in half (restaurant style) or quarter (more home style) and place it, shiny side down, on your palm. add a thin layer of sushi rice (about 2 tablespoons) to the left third of the nori sheet (if you‘re right handed) and flatten spread it evenly. place some ingredients on the rice. 2. place the nori on the mat with the shiny side facing down. 3. with clean hands, add ¼ cup of sushi rice to the nori sheet. 4. starting from the bottom of the nori sheet, evenly spread the rice. stop adding rice one inch from the top of the nori. dip your hands in warm water to keep your hands from sticking. 5.
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