Sals Sassy Sushi

Method

1. Place sushi rice in a microwaveable rice cooker and microwave for 15 mins, turning every 5.
2. Once rice is cooked tip excess water out and in a saucepan heat 5 tablespoons of rice vinegar, 2 tablespoons of sugar and 1 teaspoon of salt. Boil on stovetop til sugar dissolves. Let cool and pour over rice.
3. Use sushi maker and put rice in either side make a fallow with your sushi stick and put ingredients avocado and chicken strips, sprinkle with chilli salt. Push sushi maker together.
4. Push ingredients in sushi maker onto Nori seaweed sheets that have been laid onto bamboo mats. Roll seaweed around sushi rice and ingredients and stick with a little bit of water along the seam of the sushi.
5. Once rolled, refrigerate rolls for 20 mins and then remove to cut into sections with a sharpened knife dipped in water. Use a touch of water on your fingertips when working with the rice so it doesn’t stick.