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| Prep Time | 45 minutes |
| Servings |
people
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Ingredients
- Japanese rice short grain - 1 cup
- Water - 2 cups
- Salt - 1 tsp
- Sugar - 1 tbsp
- Rice vinegar - 2 tbsp
- Nori sheets(toasted or toast the nori sheets on naked flame each side) - 4 nos
- Sushi mat(available at Asian store) - 1 no
- Shoshoyo(for dipping) -
- Wasabi(to taste) -
- For filling: -
- Pickled ginger(optional) -
- Cucumber(julienne) -
- Carrots(julienne) -
- Ham(thinly sliced) -
- Egg(chopped) -
- Takuan(Japanese TSUKEMONO) -
- or -
- Tofu -
- Cabbage -
Ingredients
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Instructions
- Wash the rice in cold water and drain well.
- Cover and reduce the heat to a minimum and cook for another 4 to 5 minutes.
- Remove the pan from the heat and cool, covered, for 10 minutes.
- Remove the rice from the pan and place it in a in a deep bowl.
- Pour the contents(the sauces) from the small bowl over the rice and toss well till it is evenly coated and let it cool.
- Place 1 Nori sheet on the sushi mat (the longest side near the top and bottom) and spread a 1/4 of the rice over half of the Nori leaving a 2cm border around the remaining three side and press down uniformly.
- Spread a very small amount of Wasabi down the centre of the rice.
- Arrange the filling on top of Wasabi in a line down the centre.
- Using the mat as a guide, roll the Nori up firmly from the bottom to form a cylindrical shape (like a cigar). Squeeze it gently to make it compact.
- Carefully open the sushi mat, leaving the Nori sheet rolled.
- Cut the sushi roll in 1 inch thick slices with a sharp and damp knife.
- :- Serve the sushi with Shoshoyu and Wasabi sauce.
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