Medium 👍


250 g sushi rice
1 tbsp sugar
325 ml water
4 sheets dried seaweed sheets
½ tsp salt
2 tbsp white wine vinegar
½ cucumber (sliced)
½ carrot
  • Step 1/7

    • 250 g sushi rice
    • 325 ml water

    Add the rice and water to the pan . Bring to boil and then reduce the heat and simmer for 10 minutes. Remove from heat

  • Step 2/7

    • 1 tbsp sugar
    • ½ tsp salt
    • 2 tbsp white wine vinegar

    Leave the rice to stand for 10 minutes or until the water has been absorbed. Meanwhile Warm the vinegar , sugar, and salt until dissolved.

  • Step 3/7

    Line a shallow sheet of clean film . Add the rice and the sauce to the dish . Stir. Leave for 30 min to cool down

  • Step 4/7

    • ½ cucumber (sliced)
    • ½ carrot

    De-seed the cucumber, using a teaspoon and then slice it into 4 equal strips. Now do the same with the carrot .

  • Step 5/7

    • 4 sheets dried seaweed sheets

    Place the Nori (seaweed) , shiny face down onto a bamboo mat . Dip your hands in water and pat a quarter of the rice so that it covers so that it covers 2/3 of the Nori.

  • Step 6/7

    Lay a piece of cucumber or carrot widthways along the centre of the rice . Holding the mat , roll the nori over and over , to the edge of the rice

  • Step 7/7

    Tuck the rolled edge of the nori firmly under the filling . Dampen the remaining nori and roll it up . Using the mat ,pull the sushi roll tightly to seal. Repeat this until all of the rice is gone . Now cut the rolls into cylinders around 2-3 cm .Now enjoy 😀

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