Nori Roll(Norimaki, のり巻き)
Without a doubt, Sushi is one of the most well-known Japanese cuisines. Let’s learn how to prepare Norimaki today. For ingredients, I used sea bream sashimi and fresh basil. You can also enjoy kanikama crab sticks and avocado rolls.
Ingredients
(5~6 Nori rolls)
- Cooked Sushi rice: approx. 700 g
- Nori: 5~6 sheets
- (B) Fish for Sashimi (I used sea bream fillet here): 1/4 fillet
- (B) Fresh basil leaves: 6
- (C) Avocado: 1
- (C) Kanikama crab sticks: 4
- Nori: 5~6 sheets
Instructions
- Prepare the Sushi rice. (to learn how to prepare the Sushi rice, check this page).
- Cut the sea bream fillet into sticks. Soak the basil leaves in water.
- Slice the avocado to 6 mm thin. Thinly strip the kanikama crab sticks.
- 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.
- 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.
