- 300g Sushi rice
- Nori Seaweed sheets
- 1 teaspoon sugar
- 2 tablespoons rice vinegar
- Raw Tuna
- Smoked salmon
- Soy sauce
Don't bother with a bamboo mat, the supermarket desperately tried to flog us one but we resisted and found that it is actually unnecessary.
Boil the rice according to the packet. After it has cooled, add the sugar and the vinegar.
Carefully lay out a sheet of seaweed on a dry surface. Cover the sheet with a thin layer of rice, leaving a border of about half an inch all the way around the edge.
Cut your fillings into long strips and make a line across the sheet. See picture below.
Then roll it up and chop into inch sized bits with a serrated knife. To seal, rub a little vinegar and sugar along the side (like licking an envelope!).
These are done by creating a rice slug and cover with either Tuna or Smoked Salmon and then wrap in a very thin strip of seaweed.