Updated: Jan 12
1 Bunch of watercress
¼ tsp. Sea salt
2 Sheets nori (sea vegetable)
Wash the watercress.
Toast nori lightly, waving back and forth over a flame.
Bring a pot of salted water to a boil.
Drop one-half watercress into the water, boil for a one-half minute.
Repeat the rest of the watercress.
Drain the greens, gently squeeze excess moisture out.
Lay on a towel to absorb more residual moisture. Place a nori sheet on a sushi mat.
Lay a roll of watercress across the length of the nori and the bottom of on the edge.
Use the mat as a guide and roll the nori up over the watercress, nice and tight, until the last edge of the nori. Squeeze the mat tight, set aside to set.
With a sharp knife, start to cut from the center of the roll. Measure each cut roll next to the last one to keep size even.
Place them on a pretty plate, serve freshly made.