On one particular trip to the supermarket,quite a few days ago, I happened to pick up up a pack of Nori sheets…the edible roasted seaweed sheets which are used to roll into Sushis. At that time I had absolutely no idea as to what I was going to do with them. I’ve never made anything with them…in fact did not know how to…but the packet looked nice, I was in a that mood of experimenting and I could’nt resist dropping it into my shopping trolley. The pack was brought home where they adorned the shelves for quite some time. Actually, I felt a bit intimidated to even trying to dish up something with it.
One fine day, I decided to give it a go. The sheets have been languishing for long enough. I just stared at them for a loooong while, edgy and nervous as to where to start. Reading the instructions on the pack was enough to make me so. The wrapping was the bit I was worried the most.
I did not want to make the typical Sushi filling with rice…again sea food was a no no as Dinesh is allergic to it. Instead I used a potato based one. I added the ingredients according to our tastes and I must say that it did not do too badly. In the end, I was happy that I tried it. It was, no doubt,a bit tricky to do the roll…the sheets, which look and feel stiff, begin to soften as soon as the filling is placed on it and it becomes a bit difficult to handle. I did not have the proper bamboo mats used for rolling Sushi…just made use of my bamboo place mats, but they were fine enough.
2 Sushi Nori sheets
2 potatoes, washed, peeled and halved
1 small carrot, 1/2 of it grated, 1/2 chopped
a handful of sweet corn
1/2 a cucumber, cut into fine strips
a handful of coriander leaves, finely chopped
1 tblsp lemon juice
2 cloves of garlic, finely chopped
salt and freshly ground pepper to taste
Boil the potatoes and chopped carrots along with the garlic. Strain the water and mash the potatoes and carrots along with the garlic, sweetcorn, coriander, lemon juice, salt and pepper.
Place a Nori sheet on a bamboo mat right at the edge nearest to the body.Spread evenly with the potato mixture over about 2/3 of the nori sheet, leaving a little space all around. Mix the cucumber and grated carrot and place them a little off centre, lengthwise, in one line, over the potato layer.
Roll up the bamboo mat slowly, tucking the closer end of the Nori sheet to start a roll and press lightly with both hands. Dampen the final flap to stick the roll together.
Remove roll from the mat and cut into six pieces, using a lightly moistened serrated knife.