How to make sushi
Choose your ingredients
Carrots, cucumber, avocado, crab, salmon, tuna...choose your favourites.
Make sure vegetables are washed and cut lengthways. Crab and prawns should be deshelled and precooked.
Cook your sushi rice
Wash rice very well. Cover with water and leave to soak for 30 minutes. Drain. Place rice in a saucepan with 1 1/3 cups water and leave to soak for another 30 minutes. Bring to the boil and cook for a minute. Cover tightly, reduce heat to lowest and simmer for 10 minutes. Remove from heat. Don’t remove lid but leave to stand, covered, for 10 minutes. Meanwhile, heat 2 1/4 Asian rice vinegar, 1 Tbsp sugar and 1/2 tsp salt until the sugar has dissolved. Allow to cool. Turn the hot cooked rice into a large shallow dish and gradually fold, don’t stir, the vinegar mixture into the rice. Cool as quickly as possible so that the rice keeps a good shine. It’s a good idea to place the dish on frozen freezer blocks.
Get out your bamboo mat
You'll need to prepare your sushi on a bamboo mat. These mats will help you roll you sushi all together.
Lay and roll your ingredients
First the "seaweed" called Asian sushi nori (wipe it with a little water), then a layer of rice and your chosen filling of vegetables and or protein. Once your ingredients are layed out, roll your mat up off the counterand continue to tightly roll your sushi. Remove the mat and hold the roll firm for a couple of seconds to ensure the ingredients stick together.
Slice and serve
Slice your sushi roll into 2.5cm pieces and serve with wasabi and soya sauce.