Sushi 

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

 

Method 

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.