2 Cups Sushi Rice
3 Tbsp Rice Vinegar
3-4 sheets of seaweed (nori)
fine carrots sticks
fine cucumber sticks
avocado
Wattie's chicken in a can with lite mayo
Make sushi rice (as per instructions on packet). When cooked add 3 Tbsp of Rice vinegar mix and allow rice to cool. Using a wet sushi mat spread out your rice onto nori leaving around 5cm space at one end, place your vegetables and chicken and roll securely. A good tip is to cover your sushi roll in gladwrap and refrigerate for half an hour before cutting with a sharp knife. This is really good dipped in soya sauce or mayo. Enjoy!
No comments:
Post a Comment