Nori Roll School Lunch
Nori Roll School Lunch! 🍙🍙🍙 Nori Rolls: 1/4 to 1/2 cup short grain white rice or sushi rice 1/2 to 1 cup water (1:2 ration rice to water) Snack sized seasoned seaweed sheets Method: Rinse rice in cold water until water runs clear. Add rice to rice cooker or pot and cover with water. If using pot, bring to a boil, then low simmer, covered for about 20 min. Key part: leave covered in rice cooked or pot until using the next day. (I like to cook the rice the night before, right before bedtime and leave it covered at room temp on the counter until rolling tomorrow. This way the rice doesn’t dry out and isn’t too hot, which makes for mushy rolls.) Use a teaspoon or less of rice per roll, can add shaved cucumber, chopped pickles or carrots as filling and carefully roll or fold until sealed!
What you need
Instructions
Rinse rice in cold water until water runs clear. Add rice to a rice cooker or pot and cover with water (using a 1:2 ratio of rice to water). If using a pot, bring to a boil, then reduce heat to a low simmer and cook, covered, for about 20 minutes. It's recommended to leave the rice covered in the rice cooker or pot until using the next day (e.g., cook the night before and leave covered at room temperature on the counter). This helps prevent the rice from drying out and ensures it's not too hot for rolling. When ready to assemble, use a teaspoon or less of rice per roll. You can add shaved cucumber, chopped pickles, or carrots as filling. Carefully roll or fold the nori until sealed.View original recipe