How to roll sushi
Sushi tastes best when it’s freshly made, and rolling your own is fun. Here’s how to create a sushi roll
. Step 1
Prepare sushi rice following packet directions. Place a sushi mat on a clean work surface with the slats running horizontally. Place a nori sheet, shiny-side down, on the mat, 2cm from the edge closest to you. Use wet hands to spread a thin layer of rice evenly over the nori sheet, leaving a 3cm-wide border along the edge furthest from you. Arrange the fillings, such as canned tuna or thin strips of avocado, cucumber, carrot and capsicum, across the centre of the rice.
Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while rolling the mat over to enclose. Gently pull the mat as you go to create a firm roll.
Continue rolling until all the rice is covered with the nori and you have a neat roll. Shape your hands around the mat to gently tighten the roll. Use a wet sharp knife to cut into pieces. Arrange sushi on a serving platter and serve with soy sauce.
Vegie sushi recipe
-215g (1 cup) koshihikari rice
-375ml (1 1/2 cups) water
-1 tablespoon seasoned rice vinegar
-4 nori sheets
-1/2 small ripe avocado, peeled, mashed
-1/2 small Lebanese cucumber, cut into thin strips
-1/2 small red capsicum, deseeded, cut into thin strips
-1/3 cup coarsely grated carrot
-Soy sauce, to serve
Combine the rice and water in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to very low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside for 5 minutes to cool slightly. Place the rice in a large bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar and gently fold through the rice (the rice shouldn’t become too wet). Set aside, stirring occasionally, for 30 minutes or until completely cool.
Place a nori sheet, shiny-side down, on a clean work surface. Use wet hands to spread one-quarter of the rice mixture over half the nori sheet, leaving a 2cm-wide border along the edge closest to you. Spread one-quarter of the avocado across the centre of the rice. Arrange one-quarter of the capsicum and cucumber across the avocado and top with one-quarter of the grated carrot. Roll up firmly to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set rolls aside, seam-side down, for 5 minutes to rest.
Cut each roll into 6 pieces. Serve with soy sauce.