Sushi Mi Nushi
INGREDIENTS:
2 cups rice 3 cups water
6 seaweed (nori) sheets 8 Tbsp Teriyaki marinade
1 Avocado sliced 2 Tbsp Mayo
½ tsp Wasabi 300g chicken breast fillet
Smoked salmon palm size Cut into strips
½ cup Soy sauce to serve cream cheese
4 Tbsp caster sugar ¼ tsp salt
Absorption rice method:
- Rinse rice with cold water
- Place 2 cup of rice in a saucepan
- Add 3 cups of water and bring to the boil
- Reduce heat and simmer covered for 15 minutes
- Remove and stand covered for 5 minutes
- Place rice in a glass bowl and gradually mix in 1 cup of rice vinegar, 2 Tbsp caster sugar and 1 tsp of salt using a wooden spoon
- Fan rice to cool prior to making your favourite sushi dish.
INSTRUCTIONS:
- Cook SunRice Sushi Rice
- Pour the marinade over the chicken and marinate for 15 minutes turning the chicken 2 or 3 times.
- Cook chicken under the grill until cooked through, turning once or twice.
- Place a sushi mat onto a clean work surface with slats running horizontally. Place a seaweed sheet, shiny side down on the mat.
- Use wet hands to spread ¾ cup of cooked sushi rice over the seaweed sheet, leaving a 3cm wide border along the top edge.
- Combine the mayonnaise and wasabi in a bowl. Spread a little wasabi mayonnaise along the centre of the rice. Top with chicken and some sliced avocado.
- Pick up the edge of the mat closest to you. Hold filling in place while rolling the mat to enclose. Repeat with the remaining seaweed sheets, rice and filling to make 5 more rolls.
- Cut sushi rolls into 2cm thick slices. Arrange on a platter and serve with soy sauce.
VARIATION:
Instead of chicken use cooked peeled prawns or try with smoked salmon and cream cheese.
