Step 3: Place the sushi mat on a flat surface and cover it with a thin film of plastic. Put the Nori sheet over it with the rough side up. Step 4: Take a medium ball of sushi rice and spread it over the seaweed sheet. Moisten hands and press gently to ensure that the rice spread out and stuck to the Nori sheet.

Step 1: Place your nori, shiny side down, on the bamboo rolling mat. Step 2: Cover 2/3 of the nori (from the short end) with 1/3 - 1/2 c sushi rice. You'll want the rice layer about 1/8″ thick. If the rice is too sticky to spread easily, moisten your fingers with water before spreading.

Roast the nori sheets over an electric cooktop, or a frying pan over high heat on a gas cooktop. Tear the sheets into small bite-size pieces. Put nori pieces and harishōga in a serving bowl. Pour the broth over. To enhance the flavour of seaweed, you need to roast the nori sheets to make them very dry and crunchy. The basic size of seaweed is 21 cm in length and 19 cm in width per sheet, and each sheet weighs about 3 g. This size is called "Zenkei". Front and back sides of Nori. The smooth side is the front and the rough side is the back. The back side is rough from the marks of the Nori screen used when the pulpy Nori is pressed. Instructions. In a medium bowl, mix the minced tuna with the remaining ingredients. 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. Use the spicy tuna mixture in the sushi rolls, as explained above.
Spread prepared sushi rice thinly on a sheet of dried seaweed leaving approx. 1/2″ on both vertical edges. Makes enough sushi rice for 3 Salmon and Avocado rolls. Spread a sheet of plastic wrap, large enough to line a seaweed sheet, on a cutting board, then lay the wrap gently down with the rice facing the plastic wrap.
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which side of seaweed for sushi