Basil Plum Nori sushi Roll recipe (Umejhiso Maki),types of basil plum nori sushi roll recipe,types of nori sushi roll recipe,preparation time for sushi recipe
Cuisine American, Chinese, Japanese
Prep Time 1hour30minutes
Cook Time 15minutes
Total Time 1hour45minutes
Author Planet Food Geeks
2cups(400 g) prepared Traditional Sushi rice,
Quick and easy Microwave Sushi rice
brown Sushi rice
4sheets Nori or soy paper(4 x 7 in/10 x 18 cm)
4teaspoonspickled plum paste(umeboshi)
4large shiso(perilla) or basil leaves
Prepare the Sushi Rice. Place 1 sheet of the nori rough side facing upwards horizontally on a bamboo rolling mat. Wet your fingertips in water. Spread about ½ cup (100 g) of prepared Sushi Rice in a thin, even layer across the bottom ¾ of the nori.
Smear 1 teaspoon of the pickled plum paste across center of the rice. Tear 1 shiso leaf into fourths lengthwise and lay the pieces on top of the pickled plum paste.
Dip your fingertips in the water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the fillings. (Do not allow the edge of the mat to get stuck inside the fold!)
Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Allow the roll to rest seam side down on a cutting board and repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped slightly in water. Serve immediately with soy sauce for dipping.