Fun to make, even better to eat.
• For the rice
• 300g sushi rice
• 300ml water
• 100ml rice wine vinegar
• 2 tbsp golden caster sugar
For the sushi
25g bag nori (seaweed) sheets
choose from the following fillings: cucumber strips, red pepper, avocado, spring onion
1.Place the rice in a saucepan with the water and cook until all the water has absorbed, set aside to cool slightly.
2.Mix the vinegar and sugar together and once the rice is cooled a bit stir through the vinegar solution covering all the rice.
3.Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
4.Add the filling.
5..Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
6..Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
7.serve with soy sauce and wasabi and pickled ginger.