These Chicken Nori Rolls are something that gets made at least once a week in our household, especially as the kids request it for their lunch. I guess it breaks up the day-in-day-out monotony of sandwiches for school lunches and its super quick. Did I mention that already?
The first few times I attempted to make sushi, I will admit, I found it a little time-consuming, because you have to stand over the stove and stir (insert babysit) the rice for almost 30 minutes…boring!
Now, I have discovered that I can make sushi rice in my Electric Pressure Cooker in 8 minutes! This means, that I can get home, add the rice and the water to the cooker, set and forget and get on to preparing the other ingredients or simply relaxing for a minute.
Once it is ready, stir in the pre-made Sushi Seasoning and start rolling. Then comes the fun part, the eating! Yum!
Chicken Nori Rolls
- 2 cups sushi rice
- 2 cups water
- 6 tablespoons Obento Sushi Seasoning
- 3 sheets sushi seaweed paper
- 1 cup shredded chicken
- 1/2 carrot cut finely lengthways
- 1/2 capsicum cut finely lengthways
Using an Electric Pressure Cooker, add 2 cups of sushi rice, along with 2 cups of water
Add the lid and set the valve to seal
Set to High Pressure for 8 minutes
Once cooked, allow for the steam to release naturally and remove the lid
Meanwhile, prepare your ingredients. For this recipe, shred the chicken, cut up the carrot and capsicum. Cucumber works as well
Turn the rice out into a large glass or non-metallic bowl and add 6 tablespoons of Sushi Seasoning, stir to mix through
Take a sheet of the seaweed paper and place on your bamboo mat.;;Note: If you don’t have a bamboo mat, you can use plastic wrap as well
Grab a small bowl and fill with tap water and place to the side. Dip your fingers into the bowl of water and then pick up some rice and place on the seaweed paper. You will want to leave around 3cm clear on one end so that you can seal it. Press the rice gently into the paper and continue to wet your fingers and add more rice as needed
Next, add your fillings
Once you have added your fillings. Dip a finger in the water and wet the end of the seaweed paper where you don’t have any rice, just a thin amount is ok. Think, like you are sealing an envelope
Take the edge of your bamboo mat and start rolling, pressing firmly as you go. Once you have reached the end, give it all a gentle squeeze and there you go. You have a sushi roll
To cut the roll; take a sharp non-serrated knife and again run it under the tap. Cut a slice of the roll and then wet the knife again, cut the next slice and so on until you have finished
Sushi Seasoning - You will need to adjust this amount as per the instructions on the bottle, depending on how much rice you have cooked.
Bamboo Mat - If you don’t have a bamboo mat, you can use plastic wrap as well.
Sticky Rice - Sushi rice is sticky, so it pays to keep your fingers moist.
Rolling - Don’t over-fill the roll with rice or fillings as you will struggle to roll it without everything falling out.
Cutting - The reason to wet the knife is; the seaweed paper can tear as the knife cuts it. If you keep it wet then it will glide through the seaweed wrap smoothly.