Sushi Nori 11 g (5 sheets)

Content:

Ingredients

Seaweed (100%)

Warning: This pack contains a moisture absorbing sachet. Do not eat and keep away from children.

Allergy Information

  • Harvested in an area where Molluscs and Crustaceans are present.

Storage

Store in a cool, dry place. Once opened, keep sealed and consume within one month.

Nutrition

Typical Values

per 100g:

Energy

1410kJ/337kcal

Fat

3.3g

of which saturates

1.3g

Carbohydrates

40g

of which sugars

0g

Fibre

7.7g

Protein

41g

Salt

1.8g

 

Product of Origin

Product of South Korea

 

Sushi Nori 11 g (5 sheets)

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.

 

  • 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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