Sushi Roll

Summary: 
Serves 2 – 3 rolls each • Preparation time: 30 minutes plus cooling • Cooking time: 15 minutes
Ingredients: 

360g Japanese rice, rinsed thoroughly

2 tablespoons rice vinegar

1 tablespoon sugar

1 teaspoon salt

3 nori (seaweed) wrappers

2 tablespoons mayonnaise

½ an avocado, thinly sliced

½ a cucumber, thinly sliced

soy sauce and wasabi, to serve

* You will also need a bamboo mat, which you can find in most good Asian supermarkets

Cost per portion: 
£0.79
Preparation: 
  1. Start by putting the rice into a pan with the same volume of water and place on the heat to cook
  2. Meanwhile, mix together the rice vinegar, sugar and salt to make a rice seasoning
  3. When the rice is cooked, drain and spread it out in a wide wooden salad bowl to cool. While it’s still warm (about 40°C), sprinkle it with the rice seasoning and stir it in, spreading it through the rice but making sure it doesn’t become too clumpy
  4. Lay out a sheet of nori on your bamboo mat, with its rough side facing upwards. Press a small handful of rice on to the nori and spread it evenly over the whole sheet, leaving a 2cm strip at the bottom so you can seal the wrap closed. Spread the rice with a third of the mayonnaise
  5. Mix together the avocado and cucumber, then take a third of this mixture and lay it on the mayonnaise. Try to make sure the sliced vegetables lie as closely together as possible
  6. Use the bamboo mat to roll up the sushi tightly. Keep it tight as you roll, putting pressure on all the way, otherwise it will fall apart.  Once finished, carefully chop the roll into slices – cut it in the middle first, then work out to the ends to ensure neat, elegant pieces.  The rice often sticks to the knife so carefully rinse the blade whenever you feel it’s getting too sticky.  Serve the sushi rolls with a small bowl of soy sauce and with wasabi on the side, for dipping

TIPS:

  • Why not add some cooked crabmeat to your avocado and cucumber mix – this will turn it into a California roll
  • If you want to add raw fish, make sure it’s of ‘sushi grade’
  • You can cool the rice with a fan to speed up the process
  • To avoid sticky fingers, keep to hand a bowl of water with a couple of drops of vinegar in it so you can rinse them when you need to
Age range: 
Ages 13 to 16