Whether served as an appetizer or entree, rolling your own sushi also offers deliciously edible entertainment for a girls (or boys) night out－even a teenage slumber party－and would be a festive way to ring in the New Year. nori) is 100% natural and certified USDA organic. All you have to do is start with fresh, quality ingredients. ), Ready your mat: For easy cleanup, cover your mat with plastic wrap, and make sure the mat is positioned so that the bamboo slats are lying horizontal to you. Half sheets are perfect for hand rolling sushi. By signing up, you will allow us to communicate via email, but I will not share your email with a third party. Accompaniments: For serving, soy sauce or tamari, pickled ginger and wasabi paste are traditional, but you can choose what sounds good to you. Jiangsu borders the East China Sea, right across from South Korea. Tip: When buying, make sure you purchase sheets that are made for sushi as opposed to snacking. (Lightly toast the seeds in a dry skillet for added flavor.). Kettle and Spoon Sushi Nori Sheets are thicker then other brands with a total weight of 4.4 ounces. (Helpful hint: you must be especially careful not to overfill this type of roll, especially when using a half sheet of nori, or the roll will not close.). Nori is the Japanese name for dry edible seaweed sheets that are used for making sushi, but also other delicacies. When buying sushi grade fish, it will likely come in a rectangle and look like a thin block. Lift up one side of the mat and roll it over the sheet until the side of the mat touches the sheet. Then continue to pull the mat forward, rolling and applying even pressure to help mold the roll until it closes. Coconut aminos is a good soy-free alternative.). When finished, flip the nori so that it is on the mat with the rice side facing down. Sushi rice: Sticky sushi rice is critical to the success of these rolls, and it’s easy to make. I haven’t done this, but if you like the idea, you may wish to start with a small squirt and add additional sriracha to taste, if desired, to balance the sweetness the ketchup supplies. Simply run it under cold water before using it for preparing sushi. Enjoy the taste of Nori with every sheet whether you are making sushi or Spam. Use about 150 g (5 oz) of cooked sushi rice. Plus you get a fun activity out of it! Our certified organic nori is harvested in the Jiangsu province of China. More important is the quantity of nori to be used: either half a sheet or a whole sheet. For a half sheet of nori, start closer to the near edge. Many grocery stores carry nori, as do Asian markets and a variety of online vendors. The simplest type of sushi roll is called Maki, which is short for Makizushi (Japanese for ‘rolled sushi’). ➔For an easy accompaniment, I steam a bag of frozen edamame (the in-the-shell kind). Resealable package with oxygen absorber. Most sushi chefs on the other hand prefer rolling away from themselves. This awesome nori for sushi is made from high-quality seaweeds and processed in seawater to meet the high-quality standards. (An oil mister works well, as you want just enough oil to make the salt stick without making the edamame too oily.). You will be assured quality and value from Kettle and Spoon Nori. Start by spreading 150 g (5 oz) on one side of the nori. For a fun dessert, you could purchase fortune cookies. The rice will soak up the moisture, preventing it from sticking to the plastic. ), For nori on the outside: Use slightly less rice and leave about 1 inch (2.5 cm) of empty space at the top of the nori sheet. Roe (fish eggs) offers a fancy extra for those who enjoy. Now one of the advantages of using sticky rice becomes clear, because the next step is turning the nori upside down. Cover the roll with the mat. Now lift the side of the mat a bit, give it another roll and again apply pressure to enhance the circular or square shape. It doesn’t really matter which way you want to roll. It is probably most popularly know for its use in making Sushi, but it is used in many other applications too. If using the roe, you can mix it in, but I like to spread a thin strip down each roll or top the sliced rolls with a small spoonful for visual appeal. But I have a few reasons why it might be just the thing to try! Apply pressure with your hands to give the roll a circular or square shape. Serve with a side of simply steamed edamame in the shell for an authentic Asian meal. For a cleaner edge, you can run the sharp end of a knife along the inside of the seam. By the next roll you’ll have the feel and can make the adjustment. Sushi mat: Used to help roll the sushi tightly, these are thin, flexible bamboo mats and are available quite inexpensively online and at stores like Target, Walmart, etc. If I end up with a little extra sushi grade fish, someone usually snacks on it. Watch the video on the left from 7:20 to see how all this is done. Then cut those slices in half lengthwise so you have two narrower strips. (I recently purchased a small container for $2.00. You can dip the blade of your knife into a container of water, or run it under the tap from tip to handle. Here you have two choices. Salmon, tuna, cucumbers, avocado are some of the popular choices, but there are many more ideas listed below. Just wrap them well so the rice doesn’t dry out. Wetting the knife with cool water, as you did with your fingers, helps, too. •Wet your fingers as often as needed to keep the rice from sticking to them. I find it easiest to slice the rolls in half first, and then slice each half in half again until you have a total of eight pieces. Keep in mind that it’s easy to customize the rolls in order to accommodate almost any dietary need, from gluten- and soy-free to vegan. An independent lab measured the iodine level at 32.9mg/kg, which is equivalent to 0.08mg or iodine per full sheet of ONE ORGANIC nori. A bowl of water: This is for dipping your fingers. Tip: I use 2 ounces of the mixture for smaller rolls made with a half sheet of nori and 2½ ounces for larger rolls, which use the full sheet of nori. Nori is sold in packages. (A dry blade tends to stick to and mangle the sushi.) If not using a scale, however, you’ll start to get a sense of how much rice to use after your first few attempts. Not to worry: if your roll won’t seal, simply enjoy it as a hand roll. An independent lab measured the iodine level at 32.9mg/kg, which is equivalent to 0.04mg or iodine per half sheet of ONE ORGANIC nori. You are now ready to roll inside-out. Of course, if you like the cuisine but not the project, you may skip the rolling and enjoy your chosen ingredients as a sushi bowl (or this budget bowl).