Sushi Rolls

Sushi Rolls are great for lunchboxes or canapes when you are entertaining .  You can choose your favourite filling and get rolling…. I have used a bamboo mat in this example, but I also have a sushi box.  Whatever your chosen method, cook the rice in the Thermomix and utilise the varoma to steam fillings like chicken and carrot (having small kids, lightly steaming carrots make them more palatable for mine).

Ingredients

400g Sushi Rice (washed)

30g Rice Vinegar

15g Sugar

Good pinch Salt

Nori Sheets

Fillings

1/2 Chicken Breast cut in strips and marinated (soy, oyster, ketchup manis what ever you want to try)

Avocado

Cucumber cut into lengths

Carrot in batons

Japanese or TM mayo

Method

Put 1 litre of water into TM bowl, add rice basket with washed Sushi Rice.

Place Chicken strips and Carrot into the Varoma, put in place and steam, 15 mins, Varoma, speed 2

Once cooked put rice in Thermoserver to rest whilst you prepare the rest of filling ingredients.

Rinse bowl, add vinegar, sugar and salt 2 mins, 50 deg, speed 3 or until dissolved.

Pour over the rested rice and stir through.  Pour onto varoma lid and fan out with spatula to aid cooling

Once the rice has cooled you can make your rolls.

Place Nori sheet shiny side down on mat, top with layer of rice leaving top 3 cm free from rice for sealing. wetting fingers helps with this process.

Add fillings of choice, then use bamboo mat to roll, leaving the last 3 cm sticking out,  apply water to the Nori and seal.

I then wrap in Clingfilm and twist the ends and refrigerate until required, they are fine made a day in advance but I would say no longer.

Cut into rounds, and serve with soy sauce and wasbi.

Makes about 5 or 6 rolls