Prinkal’s Spectacular Sushi

Method

1. Boil 1 cup of sushi rice, then simmer for 10 minutes after the water drains. When the rice is ready, sprinkle 3 tbsp of sushi seasoning and biriyani masala. Mix the mixture well, and leave the rice to cool.
2. Chop cucumbers and avocados, and air-fry chicken tenders so you have both a vegetable and a meat option to enjoy.
3. After chopping all of your ingredients, get ready to assemble the sushi.
4. Before spreading the rice, it is an option to sprinkle drops of water onto the yakinori. Now, Spread the rice onto the yakinori sheet, making sure the yakinori is placed on the bamboo rolling mat shiny side down.
5. Place your ingredients, so in this case, our avocado and cucumber, approximately 2-3 centimetres away from the edge of the yakinori sheet. Spread them out in a straight, horizontal line, all in one bunch.
6. With the rest of the yakinori covered in just rice, we will now roll our sushi.
7. Gripping onto both the unrolled sushi and the bamboo mat, firmly roll the meal, making sure it is tight and not loose. Roll it nice and slow gripping onto the bamboo mat. However, make sure th3 mat doesnt go into the yakinori, but acts as a guide and stays on top of the sushi. It should stay out and not go inside the sushi roll.
8. Finally, after rolling our sushi, we will chop it into eight equal pieces.
9. To make the vutting process easier, I would recommend sprinkling a pinch of water on the knife.
10. Now, holding the sushi, with light hands, gently slice through, using a forward and back motion and gliding through like a graceful swan.
11. Now that we have finished making our sushi, it's time to eat it!