To prepare the nori seaweed, cut it into halves and set half of the nori on a sushi mat with the shiny side down. As a matter of thumb, the glossy side of the nori seaweed should always be on the outside of the sushi roll while making sushi. Place about 110g of sushi rice on top of the nori seaweed and distribute evenly across the surface.
Perhaps you purchased that package of dark green rice sheets because you intended to begin creating your own sushi, or perhaps you purchased it simply as a snack item. Any way you look at it, nori is a terrific ingredient to have on hand since it keeps for a long time and lends a saline umami accent to any meal in seconds.
Which side of nori goes on the outside?
Lay the nori so that the rough side is up and the smooth side is down. Get your hands a bit damp and pick up approximately a handful of rice to a ball of rice with your hands wet. Keeping your hands damp while dealing with sushi rice is essential due to the sticky nature of the rice. When working with nori, however, it is important to keep them as dry as possible.
How do you roll the shiny side of sushi?
Place a nori sheet on the mat with the glossy side down, 2cm from the edge closest to you, and press down. Spread a thin layer of rice evenly over the nori sheet using moist fingertips, leaving a 3cm-wide border along the edge that is furthest away from you on all sides.
How do you cut nori in half?
The simplest way to divide a nori sheet is to fold it in half and press hard along the seam. Then carefully rip along the seam so that you end up with two portions that are equal in size. If you want a cleaner edge, you may run the sharp end of a knife down the inside of the seam with the seam allowance.
Which side does rice go on nori?
Place your nori on your mat, shiny side up, so that it catches the light. Then add roughly a cup of rice that has been balled up. 4. Spread the rice evenly on the nori, leaving an inch border at the top of the nori sheet.
Do you have to use nori for sushi?
Sushi made without the use of seaweed does not have a special name. But sashimi and nigiri are two varieties of sushi (not rolls) that are created without the use of nori, which is a seaweed wrapper. Sashimi is a Japanese term that refers to fish or shellfish that is served alone, without the addition of rice or nori, and that is generally uncooked.
Why is my nori tough?
If, on the other hand, you spent a lot of money on good-quality seaweed and it’s still chewy, it might be because it was left out in the sun for too long, exposed to too much air, or exposed to excessive humidity levels. Nori will get chewy if exposed to air and dampness.