recipes_Australia_Issue_129_April_2017

22 recipes+ APRIL 2017

RECIPES

IAN HOFSTETTER, ROB SHAW & BRETT STEVENS

Sushi rolls are a great make-ahead lunch box filler

Roll play

Salmon & Wasabi

Nori Rolls

SERVES 4 (Makes 8) PREP 20 minutes

• 20 minutes to chill COOK 30 minutes

1½ cups long-grain brown rice
4 cups water
¼ cup rice vinegar
210g can pink salmon, drained,
skin and bones removed
2 tablespoons mayonnaise
½ teaspoon wasabi paste
4 sheets nori
1 Lebanese cucumber,
cut into matchsticks
½ red capsicum, cut into 5cm-long
thin sticks
Pickled ginger, to serve (optional)
Soy sauce, to serve

1 Rinse rice under cold water until water
runs clear; drain. Place rice and the water
in a large heavy-based saucepan over high
heat. Cover; bring to the boil. Reduce heat
to low; cook for 30 minutes or until water
is absorbed. Remove from heat. Stand rice,
covered, for 5 minutes. Stir with a fork
to separate grains; chill for 20 minutes.
Add rice vinegar; stir to combine.

2 Place salmon, mayonnaise and wasabi in

a bowl; mash until almost smooth.

3 For each nori roll, place a nori sheet,

shiny-side down, on a bamboo mat, with

shortest edge facing you. Using damp

fingers, gently press a quarter of the rice

over nori sheet, leaving a 2cm strip at one

end. Using your finger, make an indent

along centre of rice. Spread 2 tablespoons

of salmon mixture along indent of rice;

top with a quarter each of the cucumber

and capsicum. Roll up tightly, using the

bamboo mat as a guide. Cut the rolls in

half to make 8 rolls in total.

4 Pack nori rolls in lunch box with pickled

ginger (if using) and soy sauce.

Teriyaki Chicken

Nori Rolls

SERVES 4 (Makes 8) PREP 25 minutes

+ cooling COST $3.45 a serve

2 x 250g packets microwave long-grain

white rice, heated

2 teaspoons rice vinegar

1 teaspoon caster sugar

1 cup shredded cooked skinless chicken

2 teaspoons teriyaki sauce

4 sheets toasted nori

4 butter lettuce leaves, torn

½ red capsicum, thinly sliced

1 cucumber, seeded, cut into matchsticks

2 tablespoons salt-reduced soy sauce

1 tablespoon sweet chilli sauce

1 Place rice in a large bowl. Add the vinegar

and sugar; stir to combine. Cool.

2 Combine chicken and teriyaki sauce

in a bowl. For each roll, place a nori sheet,

shiny-side down, on a bamboo mat, with

shortest edge facing you. Using damp

fingers, gently press a quarter of the rice

over nori sheet, leaving a 2cm strip at one

end. Using your finger, make an indent

along centre of rice. Top with a quarter each

of the chicken mixture, lettuce, capsicum

and cucumber. Roll up tightly, using the

bamboo mat as a guide. Cut rolls in half to

make 8 rolls in total.

3 Whisk soy sauce and sweet chilli sauce

in a small jug. Pack nori rolls in lunch box

with the dipping sauce.

BUDGET

WINNER

$3.15

A SERVE

MAKE

AHEAD

You can make

these rolls up

to 1 day ahead.

Store in an airtight

container in

the fridge