Sushi

By: Paige

RiceSushi seasoningChickenCucumberCarrotSpring onionPickled gingerDark soy, light soy, sugar and oyster sauce Seaweed

Cook the rice with the sushi seasoning - about 1/2 sushi seasoning to 3 1/2 cups water for 4 cups of rice. Allow to cool I had used chicken from the night before which was chicken legs in dark soy, light soy, oyster sauce and a little sugar. Cooked until chicken is cooked through and sauce is sticky - debone the chicken
On the sushi mat, with shiny smooth side down of the seaweed add 1/4 of the mat with rice and push down, 1/2cm thick with rice. Layer your ingredients (don’t over fill). Using the bamboo mat roll the end closest to you to cover the ingredients and firmly squeeze the mat until the roll holds un supported. Continue to roll until you’re almost at the end, dipping your fingers in water wet the end of the seaweed and roll to the end. Firmly holding until the roll holds itself. Continue the process! Either allow to cool in the fridge until needed or cut with a shark knife into pieces. Wet the knife for a smooth cut!