Sushi

By: Emma

2 cups sushi rice
3 cups cold water
3 tablespoons rice vinegar
2 tablespoons castor sugar
1/2 teaspoon salt
6 Nori sushi sheets
Fillings of choice- smoked salmon ( cut into 1cm thick batons)- tuna- avocado- peeled and thinly sliced -cucumber sliced into fingers Or Tofu for a vegetarian/vegan option
To serve :Light soy sauce (try Lee Kum Kee)Wasabi ( I recommend S+B brand)

Place rice in sieve. Rinse under cold running water.
Add rice and the 3 cups water to rice cooker. Cook until it switches to “keep warm” (approx 15 mins)
Remove bowl and let rice cool (10 min)
Place rice in glass bowl. Gradually mix the vinegar, castor sugar and salt.Make sure rice is cool before making sushi rolls.
Place sushi mat on clean surface with slats horizontally.Put Nori sheet shiny- side down on mat.
Use wet hands to spread 1/6 of rice over the Nori sheet, leaving 3cm border along the edge furthest away.
Put fillings of choice eg salmon and avocado along centre of rice. Hold filling in place whilst rolling the mat over to enclose rice and filling. Repeat with nori, rice and filling.
With sharp knife - cut into pieces of whatever thickness you’d like.
Serve with soy sauce & wasabi! ENJOY!!