Sushi, from start to finish

2017-05-18 06:01

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Ingredients

• 440 g Sushi rice

• 100 ml rice vinegar

• 60 ml Spar sugar

• 25 ml salt

• 4 imitation crab sticks, thawed, (or 24 cooked shelled prawns)

• 1 firm avocado pear

• 4 sheets nori (roasted seaweed)

• 20 ml wasabi paste


Method

Soak the rice in cold water for 15 minutes. Pour off the water, cover the rice with hot water, and bring to the boil. Simmer for 20 minutes or until tender and all the water is absorbed.

Cover with a clean tea towel and set aside for 10 minutes.

Combine and vinegar, sugar and salt, and stir until the sugar dissolves.

Spread the rice over a plastic tray and pour this dressing over. Mix in gently using a Spar Good Living silicone spatula with a cutting motion, to separate the rice grains.
Allow to cool to lukewarm.

Slice the crabsticks in half lengthwise, and cut the avocado in similar thickness strips.

Place a sheet of nori, shiny-side-down, on a bamboo mat, with a short end towards you.

Spread the rice 1cm thick over the nori, leaving a 1cm border.

Make a shallow groove in the rice running across the short end closest to you. Spread some wasabi along the groove and neatly place the crab and avocado strips in the groove.

Lift the edge of the mat nearest you, and slowly roll it forwards, ensuring neat development of the roll in front.

When a complete roll is formed, press the mat to make either a rounded or square roll.

Wet a sharp knife, trim off the rough ends, and slice the roll into six neat, equal size rolls.

Hints and tips

Work quickly, and with wet utensils, while the rice is
still mildly lukewarm, or it will be very sticky and difficult
to work with

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