Corned beef and sweetcorn hosomaki rolls

Corned beef and sweetcorn hosomaki rolls

By
From
Sushi Slim
Photographer
Lisa Linder

A classic small roll, perfect for bite-sized snacks, or popping into a bento box.

Ingredients

Quantity Ingredient
2 tablespoons canned corned beef
2 teaspoons sweetcorn kernels
1/2 sheet nori seaweed
130g Perfect sushi rice

Method

  1. Place the seaweed near the bottom of a sushi rolling mat, rough side up and shiny side down. Place the rice in the middle of the seaweed.
  2. Spread it out gently with your fingers to form an even covering all over the seaweed, leaving a 1 cm strip empty at the top edge furthest from you.
  3. Place the corned beef and sweetcorn in a straight line, left to right, across the middle of the rice. You are now ready to roll.
  4. Gently slide both thumbs under the mat and rest your middle fingers on the corned beef and sweetcorn. Lift the edge of the mat and seaweed nearest to you over the corned beef and sweetcorn.
  5. Lift up the leading edge of the mat with your right hand, if you are right-handed. (Or simply reverse all the instructions.) Roll, with your left hand supporting the roll. Pull gently on the mat with your right hand.
  6. Gently squeeze the mat to form a tight roll. Remove the mat. With a very sharp knife, cut the roll in half. Put the halves together and cut into 6 pieces in total, wiping the blade between each cut.

Note:

  • 260 kcal per roll (6 pieces).
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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