Just Roll with It
Create a
healthy and filling lunch with this simple recipe for vegetarian uramaki sushi
(inside out rolls). Perfect for people on the go, these delicious morsels can
be rolled up and packed into a bento box for a sophisticated grown-up lunch.
And what’s more, the recipe can be adapted to include any leftovers taking up
space in the fridge!
The Yutaka
brand is the leading Japanese range in 16 countries across the globe. The
exciting range includes sauces, sushi ingredients, soups, rice, noodles and
“easy to use” meal kits – allowing the ardent foodie to create healthy,
flavoursome and attractive Japanese cuisine at home.
For more
information please visit www.yutaka.co/en/
Vegetable ‘Inside Out’ Sushi Bento (Uramaki)
Serves 4 (Makes
4 rolls)
Preparation
Time: 20 minutes
Cooking Time:
10 minutes
Ingredients
300g Yutaka
Premium Sushi Rice
60ml rice
vinegar
2 tbsp caster
sugar
1 tsp salt
2 sheets nori
(dried seaweed sheets), cut in half
¼ cucumber, cut
into thin sticks
¼ red pepper,
cut into thin sticks
½ avocado, cut
into strips
20g white
roasted sesame seeds
20g black
roasted sesame seeds
To serve with:
10g wasabi
paste
60ml soy sauce
Method
Wash the rice
in a strainer under running water and leave to drain. Add the rice and 390ml of
water in a heavy saucepan, place the lid on and bring it to the boil. Simmer
for 10 mins, remove from the heat and leave for 10 mins to steam.
Make the sushi
vinegar by mixing the rice vinegar, sugar and salt and pour over the rice,
cutting the rice sideways gently so that the rice grains aren’t broken. Leave
to cool down.
Cover a bamboo
mat with cling film to stop the sushi rice sticking to the surface and place the
nori along the edge of the mat nearest to you.
Wet your hand,
take an apple sized handful of sushi rice on the nori, spread evenly until the
nori is completely covered and press down firmly.
Sprinkle
toasted sesame seeds over the sushi rice, then turn the nori and rice over
carefully so the nori is facing upwards and the rice is facing the mat.
Place three of
your favourite fillings in a line, 2cm from the edge of the nori. Hold the
bamboo mat and nori with rice and start rolling from the edge nearest the
filling, pressing the rice down with the bamboo mat as you go.
Cut the rolls
into 8 pieces for each roll and pack the sushi into a bento box.
Tips:
- When cutting the roll into pieces, wipe
off a knife with a wet towel. It helps to cut the roll cleanly!
|
Per serving
|
% GDA
|
|
400 cals
|
20
|
|
9.9g fat
|
14
|
|
2g sat fat
|
10
|
|
10g sugar
|
11
|
|
4g salt
|
67
|
Recipe created
by Atsuko Ikeda, of Atsuko’s Cookery School in 2014
Comments
Post a Comment