Sushi

Simple and delicious, low fat and truly entertaining.  Follow my easy steps to a successful Japanese delicacy!

2cups rice

3 tbsp rice vinegar

1 tbsp sugar

6 nori sheets

1 tsp wasabi

1 Steamed squid cut into slices

Few slices smoked salmon

6-8 Cooked king prawns

1 avocado

1 small carrot sliced into long match sticks

Nigella seed

Lumpfish caviar

For the dipping sauce

2 tablespoons soy

1 tablespoon water

1 tablespoon rice vinegar

1 tsp sugar

Chopped fresh chillies

Prepare the rice by washing thoroughly under cold running water. Cover in cold water and let it stand for 20mins. Drain well, add to 3 cups water in a pan and bring to boil. Reduce heat and cover. Simmer for 10mins until water has been absorbed. Remove from heat and transfer rice to shallow dish cool to room temperature as quick as possible. Mix rice vinegar and sugar and pour over rice mix with fork.(You can use a ready made mixture called Sushi Su, which is basically rice vinegar and sugar!)

Place 1 nori shiny side down on sushi mat. Take two heaped tablespoons rice and with wet hands distribute evenly over nori, leaving 1 inch clear from bottom and 2 inch clear from top. Take a pea size amount of wasabi on your forefinger and smudge it in the centre across the rice. Place evenly cut avocado slice and squid strips.

Run your finger with water across the top end and roll sushi with sushi mat. Press so that it is securely tight.

Cut into eight slices and decorate with nigella seeds or caviar. Serve with dipping sauce, pickled ginger and wasabi.

You can also fill with prawns, smoked salmon, crab sticks, just make sure that you cut everything evenly in a long sticks approx the width of a chop stick.