Bel: I cut all night shades for 18 months. Including derivativesBel: I cut all night shades for 18 months. Including derivativesMiranda: Yes it would probably taste nicer, if you are notMiranda: Thanks for trying and so glad you enjoyed it. Posted on Sun Feb 2009 by CaralynFiled under: Dairy Free, Dinner, Egg Free, Gluten Free, Lunch, No added sugar, Product review, Snack, Wheat Free Sometimes it might be hard to think of new ideas for your lunch break especially if you have got a diet that means you have to avoid certain food. So why not try an idea from Japan and make yourself some Nori wraps that taste great and can be filled with many different ingredients to suite your needs and taste. So what are Nori Wraps? Sushi Nori or Nori wraps are made purely of dried seaweed they are fine sheets that are used to wrap the ingredients for sushi rolls. I managed to get hold of some Sushi Nori made by Yutaka from the special foods section in Tesco but you can also get these in any Asian food store.

To make the basics of a Nori wraps you will need a packet of Sushi Nori and a bag of Japanese short grained rice also known as Japonica rice (don’t use American rice as this doesn’t have the same sticky consistency needed) again you can get the rice from any Asian food shop and you may also be able to get it from a supemarket. jiro dreams of sushi workThe standard way of making the sushi rice is with rice vinegar but this is optional as I wouldn’t recomend putting this in for anyone who can’t have yeast as it is fermented.sushi making kit youtube To complete your wrap now comes the exciting part you need to choose you filling!!! sushi san francisco tenderloin

Some ideas include ham, roast chicken, roast beef, salami, crab, crab sticks, prawns, tuna, Smoked salmon, avocado, green or red pepper, cucumber, carrot, asparagus, cheese but there is no reason why you couldn’t put other stuff in.tupperware sushi maker canada To make your wrap simply boil some rice and add a tiny bit of rice vinegar, if desired, then lay out your seaweed sheet and spread a layer of rice over the top leaving one end of seaweed uncovered by about 1cm, place your chosen filling in a line down the rice a little off centre and simply roll the wrap towards your line of filling and the end of the wrap you left uncovered by the rice when you sushi sushi online mississaugacome to the end then moisten the seaweed you left uncovered and stick you wrap together, cut you wrap into 6 pieces and voila you have a new interesting lunch box filler.order sushi kiev

Don’t forget that as Nori Wraps are simply seaweed they are packed with great nutrients so enjoy and be healthy you can’t go wrong!!order sushi online edmonton Click here to see Click here to check ingredients By signing up to our newsletter you are confirming that you wish to receive future marketing from Calbee.It’s very easy to like Reiko Hashimoto, her classes are fun, hands on and I’ve never had so many sushi in my life. I don’t go for cooking classes on weekends, after a long week of work, the mere thought of attending a 4 hour class is torture, but Reiko’s classes are different. 8 of us made sushi like kids at a playground. My wonky shaped sushi rolls looked like a 5-year-old’s snowman, ready to crash but so delicious I’ll never buy ready made sushi again. 4 hours flew by, Reiko arranged her finest Japanese dining set, poured each of us hot sake and we dined together like friends, impressed by each other’s work. 

Reiko teaches a variety of Japanese cooking classes from her home. Sushi and sashimi classes run every weekend but tend to be fully booked. Using the four hour slot, we were introduced to Japanese ingredients, how to cook tamago yaki (Japanese omelette), sushi rice, maki (thin rolls), inside out rolls and nigiri (a small ball of rice topped with a piece of fish).  Japanese ingredients are expensive so watch out before you buy a whole basket. Reiko introduced the essential ingredients for sushi and where to buy them. Once you try homemade tamago yaki, you’ll never eat the rubbery, bright yellow and super sweet ones in most shops and restaurants. It’s not the easiest thing to make and a rectangular shaped pan is required.  It was so delicious I made another one next morning!We made a few styles of sushi, the crucial part was the sushi rice. All oriental families have rice cookers at home which does everything for you. Once cooked, just add the right amount of sushi vinegar. Reiko also talked through how to make rice in a normal pot. 

Nigiri is the most difficult sushi to make, Japanese housewives would go to a restaurant than attempt to make home. It’s rumoured to require 10 years to master which gives sushi chefs their prestigious title.   A few pictures of our creations!The most important tip I learnt from Reiko was that fridge kills sushi, eat them on the day and do not put them in the fridge. Temperature below 2 degrees dries the sticky sushi rice and makes them tough. Wasabi and Itsu have their fridge adjusted to 8 degrees to maintain sushi rice compared to Tesco’s brick hard sushi left in the same fridge as sandwiches. A decent platter of sushi in a restaurant will set you back £20 because good quality fish is very expensive. Reiko named a few Japanese fishmongers in London, Atari-ya was mentioned, who supplies to many sushi restaurants. A good sushi knife is also important, else you’ll get a zigzagged edge.  Many of us lack the knowledge to judge fish quality, but the easiest one to remember is fresh fish shouldn’t smell fishy.