Make your own morish nori rolls with this enticing recipe from Jirarat Hayward at Budokan for Taste of Bath
1. To prepare sushi rice, the rice should be rinsed under cold running water, then left to drain in a colander for 30 minutes. Place the rice in a saucepan and add 500ml. Bring to the boil and boil briskly for 1 minute, then cover the pan and simmer for 20 minutes. Remove from the heat and leave to stand for 10 minutes. Transfer the rice to a bowl and add 2 tablespoons of sushi vinegar, pour it evenly over the surface of the rice and mix it in with cutting strokes. Fan the rice to make it cool quickly.
2. On a sushi mat, lay a sheet of toasted nori. Press the rice on to the nori leaving 1cm gap at each end of the nori sheet. Lay two slices of avocado, the two halves of the spring onion, 2 chives and 1 teaspoon kimchi down the centre of the rice. Combine the chopped chilli pepper with the mayonnaise.
3. Dust the crabs with potato flour and deep-fry in a wok for 3 minutes. Drain on kitchen paper and place on the sushi rice. Roll up the sushi into a long roll. Cut it into 4 pieces and garnish with chilli mayonnaise.
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Recipe © courtesy of Jirarat Hayward at Budokan
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