A simple 3-step guide for creating perfect sushi rolls. Contains: Sushi Rolling Mat, 2x Chopsticks, Cooked Sushi Rice, Nori Sheets, Soy Sauce, Wasabi Paste, Pickled Pink Ginger, Furikake Seasoning.
| As Sold | Per 100g | Per ½ pack (178g) |
|---|---|---|
| Energy | 652kJ 154kcal |
1159kJ 274kcal |
| Fat | 1.5g | 2.7g |
| of which saturates | 0.4g | 0.7g |
| Carbohydrate | 31g | 55g |
| of which sugars | 2.8g | 5.0g |
| Protein | 4.1g | 7.3g |
| Salt | 1.2g | 2.1g |
73% Cooked Sushi Rice [98% Cooked Rice (Water, Rice), Sushi Vinegar (Water, Sugar, Salt, Rice, Ethanol), Acidity Regulator: Lactic Acid], 16% Pickled Pink Ginger [67% Ginger, Water, Salt, Acidity Regulators: Acetic Acid, Citric Acid; Sweeteners: Aspartame*, Saccharin, Sucralose, Acesulfame K, Neotame; Preservative: Potassium Sorbate], 3% Wasabi Paste [Water, Maltodextrin, 13% Wasabi Powder, Salt, Mustard Oil, Sweetener: Sorbitol; Thickener: Xanthan Gum; Preservative: Potassium Sorbate; Colours: Tartrazine**, Brilliant Blue], 3% Furikake Sprinkle [51% Seaweed, Fully Refined Soybean Oil , Sugar, 10% Toasted Sesame Seeds, Sesame Oil, Flavour Enhancer: Monosodium Glutamate, Salt], 3% Soy Sauce [58% Soy Sauce (Water, 22% Defatted Soybean, Wheat, Salt), Water, Maize Syrup, Sugar, Flavour Enhancers: Monosodium Glutamate, Disodium 5′-Ribonucleotides; Salt, Colour: Plain Caramel; Yeast Extract], 2% Nori Sheets (Dried Seaweed).
For allergens, including cereals containing gluten see ingredients in bold.May also contain fish, egg, crustaceans, and molluscs.
Aspartame*= contains aspartame (a source of phenylalanine).
Tartrazine**= may have an adverse effect on activity and attention in children.
1. RICE:
Microwave – 700W 2 mins (Cooking times may vary, depending on microwave power). Squeeze pouch. Tear the top corner and heat in microwave.
Hob – Bring a pan of boiling water to a boil. Add rice pouch and leave for 5-8 mins. Remove rice from pouch, fluff grains with a fork, and allow to cool.
2. BUILD:
Place a nori sheet on top of the bamboo mat (shiny side facing down). Using wet hands, evenly spread the cooked sushi rice over the nori sheet. Put your chosen sushi fillings horizontally across the edge of the rice, closest to you. We suggest using fresh fish, cucumber & avocado. Do not overfill.
3. ROLL:
Use the bamboo mat to start rolling, using firm pressure to tighten the roll. Once rolled, press the mat gently around the roll. Remove the mat and cut the large roll into small, even, bite-sized pieces using a wet knife. Serve with furikake, soy sauce and wasabi. Use the sushi ginger in-between rolls as a palate cleanser
