(at time of publication)
Step 1 Bring rice and 1 cup water to the boil in saucepan. Cover and simmer until grains are soft, about 15 minutes. Remove from heat and cool.
Step 2 Meanwhile, slice chosen filling into strips or sticks.
Step 3 In a small bowl, mix salt, sugar and vinegar. Combine with cooled rice.
Step 4 Spread a sheet of nori on the bamboo mat. Cover it thinly with rice mixture. Leave an uncovered 2cm strip of nori along the top edge (to seal the roll).
Step 5 Lay horizontal lines of filling in centre of nori. But don’t overload it with filling!
Step 6 Grip the mat firmly in both hands and roll up sushi as tightly as you can. But don’t roll up the mat into the sushi!
Step 7 Wet the rice-free strip of nori and ‘glue’ it to the sushi roll. Chop into 3cm rolls to serve.
Step 8 Repeat Steps 4–8 with different fillings and remaining rice and nori sheets.
Cool tool: A special sushi bamboo mat. You can buy it with the nori.
About this Recipe
- The black bit
- 4 sheets sushi seaweed (nori)
- The rice bit
- 1 cup uncooked sushi rice
- 2 tablespoons sugar
- 5 tablespoons rice vinegar
- 1/4 teaspoon salt
- The bits inside (filling)
- meat and/or vegies of your choice (we used 100g smoked salmon, 1 avocado, thinly sliced and 1 cucumber, sliced into matchsticks)
- On the side
- soy sauce and pickled ginger
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified