INGREDIENTS:
Filling ideas:
Tuna mixed with mayonnaise and sticks of raw vegetables
Shredded cooked chicken mixed with soy sauce and a dash of honey
Mashed soft boiled eggs with mayonnaise and chives
Sushi rice:
3 cups of sushi rice
1/3 cup sushi vinegar
3 Tbs sugar
1 tsp salt
(or you can use premixed sushi seasoning.)
Nori Paper
Wash the rice thoroughly to remove starch – this is vital
DIRECTIONS:
- Cook the sushi rice in a rice cooker or with 3 ¼ cups of water in a saucepan with a tight fitting lid. If using a saucepan, bring the water to a boil and then reduce the temperature to a simmer. Let the rice cook for exactly 20 minutes.
- Allow the rice to rest for 5 minutes.Tip the rice onto a baking tray where you want it to cool down.
- Meantime, gently heat the vinegar, sugar and salt until all sugar is dissolved.
- Sprinkle the vinegar/seasoning over the rice and using a rice paddle or flat edged knife, cut the seasoning through the rice.
- When the rice is cool enough to handle, place a sheet of nori paper on a chopping board. Spread approximately 2 Tbs of rice onto the top of the nori sheet. You need to cover the sheet of nori but you don’t want the rice too thick. You should be able to see the nori under the rice so aim for a single layer of grains.
- Then add your favourite toppings in a horizontal line in the Roll up to enclose. Brush the join with a little water if needed to close.
- Slice the rolls and serve with extra soy sauce.
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