Order Ingredients
Portions
Serves 4-5 ppl
Ingredients
- Shinode Japanese Rice – 500g (approx two tea cups)
- Cold Tap Water – 600ml (approx two and half tea cups)
- Mizkan Sushi Vinegar – 4 tbsp
- Cucumber – 1 Medium (cut into long sticks)
- Imitation Crab Sticks – 10 pcs
- Avocado – 1 medium (cut into sticks)
- Yamamotoyama Nori (Nagai roasted seaweed for sushi) – 5 sheets
Serve With
Order Ingredients
Method
- Step 1: Wash the rice several times and allow to drain.
- Step 2: Place the rice in the heavy based saucepan and add the water. Bring to boil on medium heat with the lid on. Lower the heat when the rice begins to boil and cook the rice for 15-20 mins until all the water has been evaporated. Remove from heat and allow to cool for 15mins.
- Step 3: Add the sushi vinegar a tablespoon at a time and mix well until it is absorbed into the rice. Allow to cool.
- Step 4: Place a sheet of nori on a bamboo mat. Smooth and glossy side facing down.
- Step 5: Place a few big heaped tablespoons of sushi rice on the nori and spread all over leaving a 2cm strip at the far end. The thickness of the rice spread over the nori should be about 5 millimeters.
- Step 6: Arrange the cucumber, imitation crab sticks, avocado along the centre of the rice.
- Step 7: Use your thumbs and forefingers to pick up the end of the bamboo mat closest to you. Lift the mat over to enclose the fillings in the rice. Gently pull the mat creating a tight and firm roll and turn the nori sushi rice onto the uncovered strip of nori. Use the mat to gently pull and tighten the roll.
- Step 8: Cut the roll into slices and serve with soy sauce, sushi ginger and wasabi.