- First rinse the sushi rice in a bowl with water by gently stirring the rice with your hands , drain and repeat 3 times until the water is clear then add the instructed amount of water and let the rice sit for around 30min or more before cooking on the hob or in a rice cooker.
- Next prepare the filings while you wait for the rice to soak & cook.
- Wash & cut the vegetables into long match sticks and set aside on a plate. Be creative with ingredients and add a variety of colourful vegetables available to you.
- Place the sushi nori shiny side down on the sushi mat. Wet your hands and place the seasoned sushi rice and spread it evenly – around 1cm high – leave around 1 inch on the top.
- Place the fillings at the bottom and gently roll the sushi keeping the filling in place with your fingers.
- Roll firmly but do not press so hard to prevent the rice from coming out of the sides.
- Roll until you reach the end of the nori sheet and squeeze again. Can be left in the mat unti or removed from the roll and cut in to 6 or 8 pieces.
Duration It takes 15 mins to prepare and 20 mins to cook.
Ingredients (Organic) for a serving of 2 people.
190g Organic Sushi Rice – Short Grain Japanese Style Rice
300ml Water
2 Table spoons of Organic Sushi Rice Seasoning
2 sheets of Japanese Sushi Nori – Dried Sea Vegetable (Toasted)
Sushi filling:
A few strips – roasted red peppers or fresh peppers
a couple of blanched asparagus
1/2 riped Avocado
To serve:
Japanese Sushi Ginger
Japanese Yaemon Tamari Soya Sauce –
Japanese Wasabi Powder
