Sushi mat, sharp knife, chopping board, cling film,
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.
1 cup sushi or jasmine rice
4 nori sheets (seaweed)
1 tbsp vinegar (Cider/ Rice)
1 tsp sugar
50g sesame seeds
Choose any of the following filling ideas, or add your own:
Cooked and cooled sweet potato
Tuna and mayonnaise