Sushi Roll

About this Sushi Roll

Sushi looks difficult, but the real work is in the rice: short-grain rice cooked until sticky, then seasoned with vinegar, sugar and salt. After that it is just rolling. Your first roll will be a bit wonky and the second will be better. The cost per plate is a fraction of a restaurant's.

• 400 gSushi Rice, short-grain, rinsed until the water runs clear
• 60 mlVinegar, rice vinegar or mild white vinegar
• 30 gSugar
• 10 gSalt
• 20 gNori, about 5 sheets
• 100 gCucumber, cut into long thin sticks
• 1 eachAvocado, ripe, sliced
• 200 gSalmon, sushi-grade only, cut into long strips
• 40 mlSoy Sauce, for dipping

Plus water and a little salt to taste.

How to prepare Sushi Roll

1. 1

   Cook the rinsed rice with 500 ml of water: bring to the boil, cover, then cook on the lowest heat for 12 minutes. Leave covered and off the heat for 10 minutes.

2. 2

   While the rice cooks, warm the vinegar, sugar and salt in a small pan, stirring just until dissolved. Do not boil.

3. 3

   Tip the hot rice into a wide, shallow bowl. Pour over the vinegar mixture and fold it in with a cutting motion, fanning the rice to cool it and give it a shine. Leave to cool to room temperature.

4. 4

   Place a sheet of nori shiny-side down on a bamboo mat (or a clean tea towel covered in cling film). With wet fingers, press a thin, even layer of rice over the nori, leaving a 2 cm strip bare at the far edge.

5. 5

   Lay a line of salmon, cucumber and avocado across the middle of the rice.

6. 6

   Using the mat, roll the sushi up and away from you, tucking the filling in and squeezing firmly as you roll. Wet the bare strip of nori to seal it.

7. 7

   Use a very sharp, wet knife to cut each roll into 6-8 pieces, wiping the blade between cuts.

8. 8

   Serve at once with soy sauce for dipping.

The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.

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