Sushi Recipe

• 350 grams / 12 oz cups of white short grain rice
• 450 ml / 15½ fl oz of cold water
• 50 ml / 2 fl oz of rice vinegar
• 1½ tablespoons of white sugar
• 1 teaspoon of salt
• 1 pack of nori sheets (dried Laver seaweed)

Sumeshi - Vinegared Rice
Wash the rice by placing it in a large bowl and covering with cold water. Swirl the rice around in the water until the water looks cloudy or milky. Drain immediately and repeat the process until the water is mostlyclear. Transfer the rice to a large saucepan and cover with 450 ml / 15½ fl oz of cold water. Bring to the boil, cover and simmer for 15 to 20 minutes until the rice has soaked up all the water. Try not to check the rice too often by lifting the lidand never stir the rice. When all the water has been absorbed remove the saucepan from the heat and leave covered for a further 10 to 15 minutes. Meanwhile measure the vinegar, sugar and salt into a small bowl and stir until the sugar and salt are nearly dissolved. Pour the vinegar mixture over the rice and fold in using a wooden spatula or Japanese rice paddle. Set aside to cool.

Suggested Fillings

• cucumber strips
• raw tuna or other fresh fish
• sliced smoked salmon
• salmon roe
• pickled daikon
• pickled ginger
• avocado slices
• capsicum strips
• carrot strips
• celery strips
• small slices of marinated rare beef
• omelette strips
• mushroom strips

When rolling the sushi it is wise to have a bowl of warm water handy to wash any sticky rice off your hands. Place a sheet of nori onto a sushi mat (makisu) or a piece of plastic wrap larger than the nori sheet. Spread an even layer ofprepared rice on top of the nori leaving at least a one inch (3 cm) strip clear at the top edge. Place your chosen fillings in the middle of the rice. Try to choose fillings that are colour-contrasting for visual effect. Brush a little water on the edge of the nori to help the edge stick. Using the mat, fold the nori over in a single motion so that the bottom edge meets the nori at the top edge of the rice layer. Now compress the rice and filling by pulling your fingers in on the top edge of the matto make a tight cylinder. Fold the clear strip of dampened nori over to seal the cylinder. Cut into short lengths.

To serve use two small dipping bowls, one with a good quality soy sauce (preferably Japanese Shoyu) and one with Wasabi paste (Japanese horseradish). Wasabi paste is available in powdered or tube form. Caution: Wasabi is very spicy hot!!