Sushi

By: Kylie Wilson

Make sushi rice following the packet instructions. Season rice with rice,wine, vinegar, salt and castor sugar. You will find the amount of these items listed on the packet of the sushi rice.
Once your rice has cooled It is time to roll your sushi. Cover your bamboo roller with cling wrap.
Place the Nori shiny side down on the Bamboo roller. Cover the Nori sheet with the rice from the edge closest to you, towards the opposite end of the sheet leaving a 2 cm edge without any rice. The thickness of the rice should be about 1 cm.
Once you have even coverage of your rice and the far away edge has a 2 cm free. Select your favourite sushi ingredients and place them in your role about 5 cm closest to you. This position will make it easy for you to make the roll. Ensure your ingredients are placed left to right along the roll.
Now it’s time to roll. Using your bamboo roller, roll over your ingredients, keeping your roll tight as possible. Make another roll but stop before you get to your 2 cm rice free area on the end. Once you’re up to this section apply some water on the Nori and finish off your role. This will seal your sushi roll.
Ensure your role is secured. Cut your sushi roll in half with a damp knife. Now evenly cut your role into bite-size pieces. Keeping your knife, damp. A damp knife will stop the rice from sticking.
Optional – you can decorate your sushi, roll with mayonnaise along the top, or even slices of avocado. Enjoy!