Sushi Party

1 hr

4 Servings

Equipment

Sushi mat, sharp knife, chopping board, cling film,

Steps

• Soak the rice for 30 mins (optional) then wash the rice grains until water runs clear 

• place in saucepan and add 2 cups of water. Bring to boil then simmer with lid on for 10 mins.

• Turn off heat, keep lid on and allow to steam for 10 mins.

• Mix rice vinegar, sugar and salt until disolved, por and mix into the rice. Transfer the rice to a wide, shallow dish to cool.

• Prepare vegetables into long strips roughly 1.5 inch long, or If using tuna, mix with mayonaise.

• When ready to roll your sushi, place a square of cling film on the mat, with the nori (seaweed sheet) on top.

• Lay a thin coating of rice over the sheet, leaving a space of around 1 inch at the top.

• With your finger, create a indent along the bottom of the sheet, to place your fillings along.

• Add your filling of choice, making sure not to over fill.

• Now start rolling, using the mat and the clingfilm to guide you. 

• Make sure to keep the first roll over the filling tight, by pressing down and pulling towards you.

• Continue to roll, wetting the top edge with water, which will act to seal.

• Keep in the clingfilm and store in the fridge until ready to eat.

• Cutting tips: Use a sharp knife and a glass of water to keep knife clean. Cut in half, and half again, to achieve uniform size pieces.

• Serve with soy sauce, sushi ginger and wasabi.