Make your own Sushi!
Ingredients (makes approx 6 Sushi Rolls)
3 cups water
1 1⁄2 cup uncooked short-grain white rice 6 Tablespoons of sushi seasoning (or use 6
Tablespoons rice vinegar mixed with 4 tablespoons white sugar)
6 sheets nori seaweed sheets
Soy sauce
Filling Options
110g tuna strained and mashed with fork a and mixed with 1-2 Tablespoons Mayonnaise
Cooked prawns
Lettuce
Crumbed chicken – sliced into strips
1 avocado - peeled, pitted, and sliced
1 cucumber, cut into small strips
Red capsicum and capsicum –cut into strips
Cooked prawns
Fried tofu
Sushi grade raw salmon or tuna
Optional extras
Pickled ginger
Wasabi
Method
Preheat oven to 150 degrees celcius (no fan)
Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, approx 20- 25 minutes.
Spread rice across 2 shallow bowls and allow to cool
Add 3 Tablespoons of sushi seasoning to each bowl. Gently stir through the rice.
Lay Nori sheets on a piece of baking paper
Heat nori in the preheated oven for 90 seconds only - until warm.
Place 1 nori sheet on a bamboo sushi mat.
Spread a thin layer of rice across the nori sheet. At one end, leave a 1cm gap (thumb width) across the full width (this end will be used to seal the roll)
Add topping of choice - arrange in a line around the centre of the nori (in line with the same direction of the lines of the bamboo rolling mat)
With the end of the nori sheet that has no rice, using your finger or a pastry brush, dab a thin line of water directly onto the nori sheet across the whole width (this will help it seal).
Lift one end of the mat and roll it tightly over the filling to make a complete roll.
Repeat with remaining ingredients.
If cutting into rolls, use a serrated knife for best results