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Yutaka Sushi Nori 11G

Yutaka Sushi Nori 11G

£2.00

£181.82/kg

Roasted SeaweedDiscover more recipe inspiration at: www.yutaka.londonSee Yutaka's full range of products: www.yutaka.london
Crisp, savoury and with a rich umami flavour, used to wrap sushi rolls or as toppings.Crisp, savoury and with a rich umami flavour, nori is made from a sea vegetable known as laver in English. A cupboard essential for making sushi, nori is also great as a topping on salads or in soup noodles to add extra flavour and texture.
Start Your Japanese AdventureYutaka means 'good harvest' and we celebrate all varieties of Japanese food. From simple ingredients to authentic recipes to fascinating new flavours, let our expertise and experience guide you on a journey of discovery.
Yutaka® is the registered trademark of Tazaki foods ltd.
Pack size: 11G

Ingredients

Seaweed (100%)

Allergy Information

Harvested in an area where Molluscs and Crustaceans are present.

Produce of

Product of South Korea

Net Contents

11g

Preparation and Usage

How to make Futomaki Rolls:Futomaki (Japanese for 'thick roll') is a traditional and popular type of sushi roll that's fun and easy to make at home, using Yutaka's range of sushi ingredients.1 Place a sheet of Yutaka Sushi Nori, rough side up, onto a Yutaka Bamboo Sushi Rolling Mat. Wet your hands and spread approx. 200g of cooked, seasoned Yutaka Sushi Rice, evenly over the nori, leaving a 6cm gap at the top.2 Make a wide groove across the middle of the rice. Spread a little wasabi along this groove to taste and place 4 types of delicious fillings along the centre, but be sparing to ensure ease of rolling.3 Lift the nearest edge of the bamboo mat and carefully but firmly roll the nori and rice over the fillings by pulling the edge away from you.4 Once rolled, apply firm pressure on the mat, over the entire roll to ensure it keeps its cylindrical shape. Check the edge of the nori is sealed.5 Slice the roll into 8 pieces with a sharp, dampened knife for a cleaner slice. Serve with Yutaka Soy sauce, Wasabi Paste and Sushi Ginger.Use half of the sheet for hosomaki (thin rolls), temaki (cone shaped hand rolls) and uramaki (inside-out rolls). Cut the nori parallel to the lines on the nori.

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