(1) Hold the left side of the nori with both hands and flip over on the mat, so that the rice is facing down.
(2) Then slice the mackerel into pieces as long as a nori sheet and 1cm wide.
(3) Ishikurage and suizenji nori (Aphanothece sacrum) absorbed much more amaranth than others.
(4) Japanese brands such as Clearspring are available in supermarkets and make sushi rice, wasabi, rice vinegar and nori (seaweed) squares.
(5) Interview by Mina Holland Shime saba and shiso ura hosomaki A small inside-out roll with mackerel, shiso leaves and white sesame seeds Makes 4-6 rolls (24-36 pieces) For the sushi rolls a sushi mat (if using a bamboo mat, cover it tightly with clingfilm to stop the rice sticking in the grooves) a bowl of cold water to stop rice sticking to your hands marinated mackerel 2 x 100g fillets (see below) nori 2-3 sheets sushi rice 4-6 handfuls (roughly 320-480g) white sesame seeds 4-6 tsp shiso leaves or coriander leaves 6-9 cut in half lengthways For the marinated mackerel mackerel fillets 2 x 100g fillets sea salt 2 big handfuls (60g) rice vinegar or brown rice vinegar 400-500ml (or sufficient to cover the fillets) For the sushi rice Japanese rice 3 cups water 3 cups rice vinegar or brown rice vinegar 120ml sugar 3 tbsp sea salt 1 tbsp Step one: Marinade, soak and slice Step one.
(7) Put a thin layer of rice all over the nori sheet, leaving the bottom 1cm of the sheet clear.
(8) The effect of algae (nori and spirulina) and fermented plant foods on the hematological status of vitamin B-12-deficient children was evaluated.
(9) Take a nori sheet and, following the central line running across it, cut it in half before laying half a sheet along the bottom half of the bamboo mat.
(10) For OFM, she is making ura hosomaki, small sushi rolled "inside out", concealing the black seaweed (nori) within a rice exterior.