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Step 3First method: nori roll kebab
1- Make a regular sushi roll and cut it into very even pieces.
The seaweed is so tough and stretchy so I tried a serrated knife but it started to make a mess. Cutting very slowly with long strokes using a very sharp smooth knife worked better.
2- Place the rolls in a line and aim the skewer in the middle of the seaweed.
It's easy to veer up or down, so I ended up pushing them on one-by-one.
3- Marvel at your feat of culinary engineering.
Try to lift it if you dare. The pieces begin to slide and rotate.
Best to just enjoy it with your mouth. Don't forget the soy sauce and wasabi!
The seaweed is so tough and stretchy so I tried a serrated knife but it started to make a mess. Cutting very slowly with long strokes using a very sharp smooth knife worked better.
2- Place the rolls in a line and aim the skewer in the middle of the seaweed.
It's easy to veer up or down, so I ended up pushing them on one-by-one.
3- Marvel at your feat of culinary engineering.
Try to lift it if you dare. The pieces begin to slide and rotate.
Best to just enjoy it with your mouth. Don't forget the soy sauce and wasabi!
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