Clearspring Sushi Nori 7 Sheets

Nori sea vegetables have long been enjoyed for their delightful umami-rich flavour, their distinctive texture and incredible versatility.
Nori is cultivated in the sheltered bays around the Japanese coastline where after harvesting it is carefully washed, then slowly dried into square sheets. Gentle toasting of the Nori transforms them into translucent lighter green, crispy sheets with a delicious nutty flavour, proof of its excellent quality.

Dried sea vegetable, Toasted and ready to use, High in Fibre, Suitable for vegans

Japan

Reseal pack after use. Store in a cool dry, place

Use straight from the pack to make sushi rolls, cut with scissors into quarters for wrapping rice balls or cut into thin strips for a tasty garnish for grains, noodles, soups and salads.

Reseal pack after use.

Use straight from the pack to make sushi rolls, cut with scissors into quarters for wrapping rice balls or cut into thin strips for a tasty garnish for grains, noodles, soups and salads.

Bag

Storage:
Store in a cool, dry place.

Safety Warning:
WARNING: Contains desiccant. Do not eat.

Toasted Nori Sea Vegetable (Pyropia yezoensis)

May Contain Crustaceans, May Contain Fish, May Contain Molluscs
Due to the nature of the product, this may contain a trace amount of Fish, Molluscs and/or Crustaceans particles.

Suitable for Vegans

Clearspring

Try our other nori products: Toasted Fine Cut Nori Sprinkle, Flavoured Toasted Nori Strips, Untoasted Nori.

Clearspring Limited,
19A Acton Park Estate,
London,
W3 7QE,
UK.

UK

Clearspring Limited,
19A Acton Park Estate,
London,
W3 7QE,
UK.

Sushi Rolls (Makes 24 pieces)
2 sheets of Clearspring Sushi Nori (cut into half)
230g cooked Clearspring Sushi Rice
1/2 cucumber (cut into fine strips)
2 tsp Clearspring Umeboshi Paste
Clearspring Sushi Mat


2 tsp Clearspring Brown Rice Vinegar + 1 tsp Clearspring Mikawa Mirin or Rice Mirin or 1 tbsp Clearspring Sushi Rice Seasoning

Preparation - Season the cooked rice with the sushi vinegar mix or Clearspring Sushi Rice Seasoning, using cutting and folding movements with a spatula to mix it well.
1. Place the Sushi Nori with the shiny side down on the mat. Spread half the rice evenly over the nori, leaving 1cm clear at the top.
2. Make a small hollow along the centre of the rice, spread over the Umeboshi Paste and lay on the fillings.
3. Begin rolling the mat from the near edge, keeping the filling in place with your fingers. Roll firmly but do not press so hard that the rice comes out of the sides.
4. Once you have formed the roll, squeeze the roll gently but firmly whilst pulling on the far end of the mat to tighten.
5. Remove the roll from the mat.
6. Cut into 6 pieces with a wet knife, using a steady sawing motion.