- Rice, tuna, seaweed, cucumber
- Cook 290g sushi rice in 345g water in a rice cooker. When cooked, add 36g Japanese cooking vinegar, stir through, cool quickly by fanning rice,. When cool mould 12g rice to an oval shape, press on thinly sliced tuna, or white fish of choice. Place on plate. To make the sushi rolls place a sheet of seaweed on a bamboo mat, thinly place some rice on the seaweed sheet leaving about 1 centre meter at the top. Place thinly sliced cucumber , sliced tuna, wasabi in the centre of the sheet, using the mat begin to firmly roll the seaweed sheet until you have reached the end, gently press the roll into a more square than round shape, remove from mat, place on a board and cut into 4 or 6 even slices, place on a plate with light soy sauce and pickled ginger.
Brands and product used
- Obento - Yaki Nori for Sushi