Nori rice paste recipe

Any refined white rice flour will work successfully. In use the paste will last for a day. I usually make a batch and take a day's worth at a time and keep the remainder in the fridge where it will keep for five days or so. If the day is unusually hot, the paste will deteriorate more quickly, becoming slack and watery, so you may need to return to the fridge for an afternoon batch.
 

Mix 20g rice flour with 100ml cold water

stir until smooth and milky

bring 150ml of water to the boil in a pan

pour in the mixed paste in a smooth stream, stirring all the time

Continue to cook and stir constantly for about five minutes (the paste will thicken)

To avoid lumps entirely push the cooked mix through a fine sieve

When cool it will have thickened further, stir vigorously and if necessary add cold water to bring to a soft consistency