- Sushi rice
- Thinly sliced cucumber and avocado
- Rice vinegar
- Sushi matt
- Cling film
- Soy sauce
Rinse the sushi rice thoroughly to remove the starch, rinsing it about three times until the water runs clear. Cook the sushi rice, following the cooking directions exactly on the rice packet.
Once cooked, spread the rice onto a platter or casserole dish and fan the rice with a Tupperware lid, or magazine, while gently tossing it over so as it evenly cools. Once it has reached body temperature season with two parts rice vinegar and one part mirin.
Place in a wooden bowl and cover with a tea towel which has been rinsed under warm water, to keep the rice warm. The rice should be slightly sticky with a mildly tangy taste and should be served at body temperature, never cold.
Directions for the rolling
Take a sheet of nori and lightly toast it over a gas oven or toaster, until slightly crinkles. Take your sushi mat and cover it in cling film. Lay it flat on your work bench and lay the nori on the mat.
With wet hands so as the rice doesn’t stick to them, take about a tennis sized ball of rice and gently lay the rice, about two to three grains thick, on top of the nori. Place the thinly sliced cucumber and avocado pieces and roll the matt gently.
Cut the resulting sushi roll into bite sized pieces with a sharp knife and serve with the soy sauce and wasabi.