Carrot miso soup
Step 1/7
- 250 g sushi rice
- 325 ml water
Add the rice and water to the pan . Bring to boil and then reduce the heat and simmer for 10 minutes. Remove from heat
Step 2/7
- 1 tbsp sugar
- ½ tsp salt
- 2 tbsp white wine vinegar
Leave the rice to stand for 10 minutes or until the water has been absorbed. Meanwhile Warm the vinegar , sugar, and salt until dissolved.
Step 3/7
Line a shallow sheet of clean film . Add the rice and the sauce to the dish . Stir. Leave for 30 min to cool down
Step 4/7
- ½ cucumber (sliced)
- ½ carrot
De-seed the cucumber, using a teaspoon and then slice it into 4 equal strips. Now do the same with the carrot .
Step 5/7
- 4 sheets dried seaweed sheets
Place the Nori (seaweed) , shiny face down onto a bamboo mat . Dip your hands in water and pat a quarter of the rice so that it covers so that it covers 2/3 of the Nori.
Step 6/7
Lay a piece of cucumber or carrot widthways along the centre of the rice . Holding the mat , roll the nori over and over , to the edge of the rice
Step 7/7
Tuck the rolled edge of the nori firmly under the filling . Dampen the remaining nori and roll it up . Using the mat ,pull the sushi roll tightly to seal. Repeat this until all of the rice is gone . Now cut the rolls into cylinders around 2-3 cm .Now enjoy 😀
