Sushi Nori-Make

    57 minutes

    This is one of my go-to recipes when trying to stick to low fat yummy foods. And it's delicious.


    Western Australia, Australia
    3 people made this

    Makes: 6 rolls

    • 1 chicken breasts (350g)
    • 4 tablespoons soy sauce
    • 500g calrose rice
    • 600ml water
    • 4 tablespoons rice wine vinegar
    • 3 tablespoons sugar
    • 2 1/2 teaspoons salt
    • 6 sheets nori, seaweed
    • 1/2 cucumber, cut into long thin slices
    • wasabi paste - optional

    Preparation:45min  ›  Cook:12min  ›  Ready in:57min 

    1. Place the chicken in a glass/plastic bowl with 2 tablespoons of the soy sauce and leave to marinade.
    2. Wash the rice with 2-3 changes of water to remove excess starch - then drain well.
    3. Place rice in a saucepan with the water and bring to the boil with a lid on. Turn heat to low and simmer for 12 minutes.
    4. Remove from heat and sit for 10 minutes. Turn rice into a non metal bowl and fluff gently with a spatula.
    5. Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. Stir and heat for another 30 seconds.
    6. Pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate).
    7. In a frypan, cook chicken breasts through. Cut into slices and set aside.
    8. Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.
    9. In the centre place a row of chicken and then a row of cucumber. Brush with a tiny amount of wasabi.
    10. Roll sheet from the bottom up and squeeze gently. Wrap in glad wrap and refrigerate until needed.
    11. Cut slices to desired thickness and serve with soy sauce.

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    Reviews in English (1)


    hello im going to try it  -  07 Jun 2013