- 2 ½ cups sushi rice, (see tip box, below)
- 3 tablespoons salt-reduced soy sauce
- 1 tablespoon mirin or rice vinegar
- ½ small cucumber, halved lengthways, deseeded, finely chopped
- 40g pickled/sushi ginger, finely chopped
- 4 sheets sushi nori seaweed
- about 2 teaspoons wasabi paste, to serve
- spring onions, cut decoratively, to garnish (optional)
1 Place rice in a medium-sized saucepan. Cover with 660ml cold water and place over a medium heat. Cover, bring to the boil, reduce heat and simmer for 10 minutes. Remove from heat and set aside, covered, for 15 minutes.
2 Uncover sticky rice and add soy sauce and rice vinegar. Stir together for a few minutes to cool slightly. Mix in cucumber and ginger. Season to taste with black pepper and set aside.
3 Lay two seaweed sheets, slightly overlapping, in a small baking tray with sides (about 37cm x 19cm). Using damp hands, spread a 2cm flat layer of rice over seaweed. Rub hands with a little oil so rice doesn’t stick. Top with plastic wrap and weigh down with a book. Place in fridge to chill.
4 Upturn sushi on to a chopping board. Trim and discard edges then cut into 64 squares. Place on serving platter and top each with a small blob of wasabi paste. Garnish with decorative spring onions (if using).
Make it gluten free: Use gluten-free soy sauce (tamari) and gluten-free mirin.
- Sushi rice is a particular style of rice available from supermarkets.
- Make it ahead: Make sushi the day before, chill overnight then cut into squares (allow squares to sit out of the fridge for 15 minutes to take the chill off).
Nutrition Info (per serve)
total fat N/S
saturated fat N/S
dietary fibre N/S
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