Flower Nori Roll
Ingredients
Sushi Rice, cooled
Nori paper
cherry tomatoes, sliced in half lengthwise
cilantro, roughly chopped or stemed
avocado, sliced
red onion, finely sliced
Sesame seeds for coating
Sweet Miso Dressing
1/3 cup mild miso paste (white or light brown)
1/4 cup sugar
1 Tbls sake
3/4 water (or dashi)
Whisk all ingredients together and if using a non liquid sugar heat slightly to melt the sugar.
I out it in a squeeze bottle to drizzle with more precision.
Sweet Mustard Wasabi Dressing
1 Tbls Dijon/yellow mustard
1 tsp wasabi paste
1 Tbls Agave syrup
1 Tbls hot water
Whisk together till combined.
Method
If you're doing the outside rolls using a sushi rolling mat is the easiest ways, if you don't have one you can roll with the nori on the outside.
Place sushi rice in the top of the rolling mat and cover a rectangle around 1/3 of the length that the nori paper is and using damp hands push down till flat.
place the nori paper on top, rough side facing up.
In the bottom edge of the paper, away from the rice, place the avocado, cilantro, red onion and tomatoes.
Start rolling from the filling end up until the rice is on the outside, press firmly with the mat to ensure it stays together.
Remove mat and sprinkle sticky rice with sesame seeds.
Let sit for a few minutes until cutting so it becomes firmer.
Using a VERY sharp knife slice desired size sushi pieces.
Drizzle with Miso Sauce and sprinkle with sesame seeds.
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