Sushi Nori Seaweed Rolls

I learned to roll Nori seaweed many years ago when the restaurant I was working in sent me on a Japanese Cooking course in Lettercollum House. It was pretty exotic back then, but is commonplace now. I still make it the same way with the same ingredients. It is perfect for lunch boxes.


Ingredients:


Sheets of Nori seaweed
Sushi Rice (short grain Japanese rice)
Veg (avocado, carrot or what ever you can cut into thin strips)
Rice Wine Vinegar
Pickled Ginger
Wasabi Paste (Horse radish mustard, very hot!)
Black Sesame Seeds
Soya Sauce
Tahini


Method


Put rice and in a saucepan and cover with one and a half times water, example: 300 g of rice 450 ml of water. Bring to the boil and cover. When it's boiling simmer for 3 minutes then turn off leaving the cover on for 10 minutes.
Lightly toast to sesame seeds on a dry pan. Put two tablespoons of seeds in the min rice as well as 50ml of Rice Wine Vinegar. Stir rice occasionally for the next 20 minutes leaving it cool down, this brings out the starch


Cut the Carrots into batons and cut Avocado into strips. Have a little bowl of water two wet fingers.
Put a sheet of nori seaweed on a sushi mat, rough side up now you're ready to roll.


Place some of the cold rice on the sheet and spread out evenly covering all the sheet except for one inch at the end. Put a row of Avocado and Carrot one third of the way of the rice.
Roll forward gently, seal by putting some Wasabi mustard on the strip. Place seem down on a chopping board you can leave in fridge to cool for a while before you cut it into 6 pieces