Ingredients
1 cup sushi rice
1 cup water
3 tbsp rice wine vinegar
1 sugar
6 nori
don’t mention it’s seaweed!
carrot sticks
cucumber sticks
cooked beef or chicken
avocado slices
soy sauce
to serve
pickled ginger
to serve
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 saucepan
- 1 container
- 1 scissors
- 1 bamboo mat
- 1 sharp knife
- 1 serving platter
- 1 plastic wrap
Instructions
- Place rice and water in a saucepan, cover and bring to the boil. Reduce heat to a simmer for 10 minutes. Turn off heat and leave for 10 minutes covered.
- Spread rice into a container and allow to cool, then sprinkle with combined vinegar and sugar. Stir thoroughly.
- Use scissors to cut a sheet of nori in half. Place nori shiny side down on the bamboo mat. Place some of the rice on the sheet, press down with wet fingers to a depth of 0.5cm, leaving a 1cm gap at one end. Arrange fillings on top of the rice.
- Start rolling up from the end with fillings. Lift the bamboo mat and roll tightly. Wet the strip at the end and push gently to seal the edges. Slice into six or eight pieces using a sharp, wet knife.
- Place on a serving platter, cover with plastic wrap and refrigerate for 30-60 minutes to allow the nori to soften.
- Serve with soy sauce and pickled ginger.
Notes
Tip
I like to lay the filling on top of the rice, but it might make it easier for the kids if you finely chop the filling and stir it through the rice. This would be a good way to sneak in some fish, prawns and ‘unmentionable vegetables’.
Variation
Leftover Chicken strips were fantastic in these sushi rolls.
