YUTAKA SUSHI NORI 5 SHEETS 11G | RAOSTED SEAWEED
RoAsted SeaweEd
Crisp, savoury and with a rich umami flavour, used to wrap sushi rolls or as toppings.
Ingredients:
Seaweed (100%).
Allergens:
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.
Warning: This pack contains a moisture absorbing sachet. Do not eat and keep away from children.
Nutritional Information:
| | per 100g |
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| Energy | 1410kJ/337kcal |
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| Fat | 3.3g |
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| of which saturates | 1.3g |
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| Carbohydrates | 40g |
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| of which sugars | 0g |
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| Fibre | 7.7g |
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| Protein | 41g |
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| Salt | 1.8g |
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Product of Origin
Product of South Korea
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.
- 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.
- 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.
- 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.
- 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.
- 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.