- 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).
Nutrition Info (per serve)
total fat N/S
saturated fat N/S
dietary fibre N/S
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).
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