Frewsh Summer Sushi Rolls

Directions

• Place 2 cups of cold water and 1 cup sushi rice in saucepan.
• Bring to the boil, then reduce heat to simmer and cover for 15 minutes.
• Chop and prepare sushi fillings.
• When rice is cooled pour sushi seasoning over rice and mix until well coated.
• Lay nori sheets shinny side down on your bamboo mat. Place a layer of rice mix over nori sheet about 2 cm thick, add desired toppings and roll tightly.
• Alternatively use a sushi roll maker that you can get from any kitchen shops, this will help your sushi stay very tight and make you look like a professional! If using this, pack rice into each semi circle line with toppings then close, press out onto nori sheets in a perfect rice cylinder and roll.
• Cut each roll into 6 pieces and serve with soy sauce and pickled ginger. You may also add wasbi if you like the heat!!
• The filling combinations we had were, chicken, mayonnaise and avocado. Salmon and avocado. Then cucumber, carrot, avocado and pickled ginger. Let us know your favorite combination. Another popular one at my house is tuna, corn and mayonnaise all mixed together.
• Serve with soy sauce and pickled ginger.
• Recipe Hints and Tips:
• Summer Sushi Rolls are not suitable for freezing and best served the day it is made. Always keep refrigerated unless serving.
• Keep your sushi covered in glad wrap so that the rice doesn’t dry out.
• Sushi seasoning is found in the Aisan section of your supermarket along with the nori sheets and pickled ginger.
• Sushi rice is a shorter grain and tends to stick very well together. It does make a difference as to how tight you can roll your sushi.