Points to remember
- Rinse the sushi rice in cold water until the water runs clear, then soak roughly two parts rice to three parts cold water in a saucepan for 30 minutes.
- Next, bring the rice to a boil, cover and cook for 10 minutes or until the rice has absorbed all the water and is tender. Check the packet instructions for exact timings.
- Stir through the rice vinegar and sugar, it’s easier to mix these before as the sugar will dissolve.
- Cool the rice down as quickly as you can by spreading it onto a baking tray and covering it with a slightly damp tea towel.
- Place a nori sheet on top of your sushi rolling mat.
- Dampen your hands to prevent sticking, then pick up a handful of rice and spread evenly on your nori sheet, leaving the top third uncovered.
- Place a thin row of filling ingredients across the middle of the rice.
- Hold the near edge of the mat, lift and roll it away from you, encasing the filling. Ensure the ingredients stay in place and the rice sticks.
- Dampen the top border with a little water to seal it. Wrap tightly in cling film and chill until firm.
- Brush your knife with rice vinegar to prevent sticking and cut the roll into neat rounds.
- Serve with pickled ginger and a dollop of wasabi.
Made from fermented rice, rice vinegar is less acidic than European kinds of vinegar. Most larger supermarkets stock it, but you can use white wine vinegar instead – just halve the quantity required.
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