nori rolls

ahh, nori rolls; super tasty power food, work colleague impresser and comfort delight in one. i'm glad to have given this a go at home (much easier and quicker than expected), as i am limited to the tofu or pickle rolls at sushi places which contain poor quality ingredients.

this dish becomes more than a handy snack when made with organic tofu, traditional pickled ginger and wasabi powder (no artificial colours or sweeteners). the most important part is to cook the rice correctly, then it's just a matter of filling and rolling however you like.

3c japanese rice

3.25 water

0.3 rice vinegar or rice vinegar/rice wine blend

2Tbs sugar

1tsp salt

rinse rice in a large bowl or sieve. place the rice in rice cooker and add water. cook for 15-20 minutes. spread the rice thinly on a large ceramic bowl or plate so it cools quicker. dissolve the sugar and salt in the vinegar; sprinkle on the rice and fold together gently (don't squash the rice).

my favourite fillings are shredded carrot, panfried tofu, avocado, toasted sesame seeds, pickled ginger, shredded daikon root.

you don't need to wet the seaweed sheets before rolling; they will soften with the moisture of the rice. these keep well overnight in an airtight container in the fridge.