D'licious Sushi Sticks

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse rice with cold water until the water runs clear. Transfer into a pot with boiling water, top with a lid and cook for about 15 minutes or until cooked. Season the cooked rice with vinegar, sesame oil and salt. Use a spatula to very gently fold the rice. Chill. Cut each of the 4 sheets of nori into 3 long strips to make a total of 6 strips. Then, place the nori on a sushi mat wrapped in plastic wrap. Press the rice onto the nori using a wet spatula or your hands. Flip the nori upside down so that the nori is facing up. Place your favorite fillings in a straight line at the center and roll it tightly using the sushi mat before cutting it in half so you have two small rolls. Simply add all the ingredients aside from the water into a bowl, mix, add the water and mix again. the batter should have a smooth runny yogurt consistency. Add breadcrumbs or blended cornflakes to a bowl. Dip each mini sushi roll in the wet batter and transfer straight into the bowl with breadcrumbs, tossing it around so that it's perfectly coated. Heat about half an inch of neutral oil in a pan. Fry the sushi rolls a few at a time, flipping them every minute or two until they’re golden brown and perfectly crispy. I like to serve them with some sea salt and a spicy mayo. Enjoy!