How are you currently as of this ideal moment ?, I desire you’re very well and often content. through this web site I will introduce the recipe for cooking Nori Roll Sushi (Norimaki) that is currently extremely popular with various groups, having a easy and fast method of making relatively, this Nori Roll Sushi (Norimaki) food is in great demand by lots of people, and tastes good also, can make all of your friends and family and friends You like it potentially.

Nori Roll Sushi (Norimaki) cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Nori Roll Sushi (Norimaki) dishes you make.

Alright, don’t linger, let’s task this nori roll sushi (norimaki) formula with 6 elements which are undoubtedly easy to have, and we have to process them at the very least through 5 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements for Nori Roll Sushi (Norimaki):

1. Provide 700 g - cooked sushi rice
2. Provide 5-6 sheets of nori
3. Need 1/4 - fish fillet for sashimi : (A)
4. Need 6 fresh basil leaves : (A)
5. Get 1 - avocado : (B)
6. Need 4 - kanikama crab sticks (surimi) : (B)

Nori Roll Sushi (Norimaki) start cooking:

1. Prepare the Sushi rice. To learn how to cook Sushi rice, check at https://cookpad.com/uk/recipes/6406235-sushi-rice).
2. Cut the sea bream fillet into sticks. Soak the basil leaves in water.
3. Slice the avocado to 6 mm thin. Thinly strip the kanikama crab sticks.
4. To assemble and roll the Norimaki: Place the nori sheet shiny-side down on a bamboo rolling mat (otherwise cling-film). Thinly spread the rice over the nori, leaving a 1 cm border on one long edge. Be careful not to squash the grains of rice as you spread it.
5. Place the filling ingredients in a line down the centre of the rice. Pick up the rolling-mat keeping the filling ingredients centred. Then roll the mat over to meet the other side. Press and roll the rolling-mat over the norimaki lightly. The norimaki will stick together from the moisture in the rice. Repeat the assembling steps. When the norimaki becomes tight (approx. 5~6 minutes), slice it into rounds.

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