SOLIS MULTI CHEF PRO 822 Mode D'emploi page 179

S U S H I R O L L S
• Ingredients
6 sheets Nori seaweed
Prepared Sushi Rice (see recipe)
Wasabi paste, to taste
• Add any combination of fillings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Cooked prawns
Avocado
Shredded carrot
Finely shredded lettuce
Mayonnaise
• Method
1. Place a sheet of seaweed, shiny side down on a sheet of baking paper or a bam-
boo rolling mat.
2. Spread a portion of the rice over a two third of the Nori sheet, leaving a border.
3. Spread a very thin layer of wasabi paste in a narrow line down the centre of the
rice. Top with a selection of fillings.
4. Using the paper or mat as a guide, roll up the Nori sheet firmly to enclose the
filling. Press to seal the edges.
5. Place the roll seam side down on a chopping board and using a very sharp knife,
cut the roll into small portions.
6. Repeat with remaining Nori sheets and filling.
7. Cover and refrigerate until ready to serve. Serve as soon as possible after pre-
paring.
R E C I P E S
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