Basic Sushi

Ingredients

-150g (5 oz) uncooked short-grain rice
-3 tablespoons rice vinegar
-3 tablespoons caster sugar
-1 1/2 teaspoons salt
-4 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
-225g (8 oz) smoked salmon, crab meat or tuna, flaked

Directions

1-In a medium saucepan, bring 325ml (10 fl oz) 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.

2-Preheat oven to 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.

3-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.

4-Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.

Note:
You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.

Tip:

Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.