Little Chef’s Sushi Smiles

Method

1. Prepare the Sushi Rice Rinse: Wash 1 1/2 cups of sushi rice thoroughly in cold water 3-4 times until the water runs clear.Cook: Combine rinsed rice with 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-14 minutes. Let it stand covered for 10 minutes to steam.Season: Transfer hot rice to a large glass bowl Mix 1/2 cup rice and 3 tbsp Sushi seasoning, then pour over the rice. Fold gently to combine while fanning the rice to cool it quickly to room temperature.
2. Prepare the Fillings:Cut fillings (cucumber) into long, thin, uniform matchsticks. Add 1 tbsp of Kew pew into a bowl with the tuna and mix together
3. Set Up the Rolling Station:Cover the bamboo mat with plastic wrap to prevent the rice from sticking to the bamboo.Prepare a bowl of water mixed with a splash of oil to moisten your fingers, which prevents rice from sticking to you.
4. Assemble and Roll: Lay 1 sheet of nori (shiny side down) on the edge of the bamboo mat closest to you.Spread Rice: Moisten hands, take a handful of rice, and spread it evenly over the nori, leaving about 1 cm of empty seaweed at the top edge.Add Fillings: Place fillings horizontally in the center of the rice.Roll: Lift the edge of the mat closest to you with your thumbs, using your fingers to hold the filling in place. Roll forward, tucking the edge of the nori tightly over the filling.Seal: Use the bamboo mat to press gently, creating a firm cylinder. Apply a little water to the top empty edge of the nori to seal the roll.
5. Slice and Serve Cut: Use a very sharp knife, wiping it with a damp cloth after every cut to ensure clean slices.Slices: Cut the roll in half, then cut each half Serve: Serve immediately with soy sauce, wasabi