About this recipe:These basic sushi rolls can be filled with any ingredients you choose. Try it with smoked salmon, crab meat, tuna - and the list goes on! Serve with soy sauce and wasabi (grated horseradish).
150g uncooked short-grain rice
3 tablespoons rice vinegar
3 tablespoons caster sugar
1 1/2 teaspoons salt
4 sheets nori seaweed sheets
1/2 cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado - peeled, stone removed and cut into small strips
In a medium pan, bring 325ml water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.
Slowly heat Nori in a frying pan on gas stove until warm or preheat oven to 150 C. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.
Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.
Try to find the best quality pickled ginger, nori seaweed sheets and wasabi.
Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.