Ingredients Jump to Instructions ↓

  1. 3 cups Japanese or short-grain rice

  2. 4 cups water

  3. 1/3 cup rice vinegar

  4. 2 tablespoons mirin

  5. 2 tablespoons caster sugar

  6. 2 teaspoons salt

  7. 8 sheets nori (seaweed sheets)

  8. 1 large Lebanese cucumber, cut into thin strips

  9. 1 avocado, peeled, cut into thin slices

  10. 12 seafood sticks or crabsticks

  11. wasabi paste and Japanese soy sauce, to serve*

Instructions Jump to Ingredients ↑

  1. Wash rice under cold water until liquid runs clear. Place rice into a large non-stick saucepan. Add water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes, or until small holes form in the rice. Cover and cook over very low heat for 15 minutes. Remove from heat. Stand, covered, for 10 minutes.

  2. Meanwhile, place vinegar, mirin, sugar and salt into a small saucepan over low heat. Cook, stirring, for 3 minutes, or until sugar has dissolved. Refrigerate until cold.

  3. Spread rice over a large tray. Drizzle vinegar mixture over rice. Using a wooden spoon, make cutting strokes into rice to distribute vinegar mixture (don't stir).

  4. Place a sheet of nori, shiny side down, onto a bamboo mat or sheet of baking paper. Place 3/4 cup of rice mixture onto nori. With wet hands, gently spread rice evenly over nori, leaving a 3cm border at far end. Place a strip of cucumber onto rice, 3cm in from edge. Place an avocado slice and a seafood stick next to the cucumber. Using the mat or baking paper as a guide, roll up. Repeat with remaining nori and fillings. Cut each roll into 6 pieces. Serve with wasabi and soy sauce.


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