Sushi pockets

By Andrea Buckett
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YIELDS
4

Ingredients

  • 1-1/4 cup sticky rice
  • 1/2 teaspoon salt
  • 4 roasted nori sheets

Filling ideas:

  • Fried egg, pickled onion, sprouts, cilantro, mayo-sriracha
  • Avocado, grated carrot, cucumber slices, sesame seeds, pickled ginger
  • Teriyaki tofu, wilted spinach, roasted sweet potatoes, wasabi-mayo
  • Shredded chicken, kimchi, sprouts, basil
  • Roasted Portobello mushroom, goat cheese and pickled beets

Directions

  1. Cook the sticky rice according to package directions. Remove from heat and let rest ten minutes.
  2. Remove lid from rice and use a fork to fluff rice, set aside uncovered.
  3. Place a piece of plastic wrap on your work surface, large enough for your nori sheet to be placed on top.
  4. Place one nori sheet on the plastic wrap so that it looks like a diamond.
  5. Place a generous 1/4 cup of the cooked sushi rice in the center of the diamond. The sushi rice should be roughly shaped like a square.
  6. Top the rice with the fillings of your choice. Be sure to keep the fillings directly on top of the rice.
  7. Finish by topping with another 1/4 cup of cooked rice.
  8. Use the plastic wrap to fold your sushi pocket by bringing in the top and bottom points of the nori sheet, followed by the left and right points of the nori sheet. Use the plastic to firmly wrap your sushi pocket. Gently press the square together to firm up all the ingredients tucked inside.
  9. Place in fridge for a minimum of ten minutes, up to overnight.
  10. Use a sharp knife to cut through the center of your sushi pocket and serve with your choice of condiment

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