Evi’s Sushi

Method

1. Cook the sushi rice in a slow cooker, then leave it covered for about 10 minutes once it has finished cooking.
2. To make the sushi seasoning, combine 1½ tablespoons of white wine vinegar, 1 tablespoon of caster sugar, and 4 pinches of salt. Mix well and set aside until the sugar has fully dissolved. Once dissolved, gently fold the mixture into the cooled rice until evenly combined.
3. Once the rice is evenly mixed with the seasoning, place a sheet of Obento “Yaki Nori” (shiny side down) on a bamboo sushi mat.
4. Spoon a generous amount of rice onto the nori sheet and gently spread it out, pressing lightly until you have an even layer covering the surface.
5. Place the cucumber and carrot in a line across the rice, positioning them near one edge.
6. Carefully roll the sushi away from you, using the bamboo mat to guide and tighten the roll as you go.
7. Once fully rolled, remove the bamboo mat, slice the roll in half (or into even pieces), and serve.