For the rice: (use 1 part rice to 1½ parts water)
2cups sushi rice
3cups cold water
pinch of Salt
For the sushi seasoning:
100 rice wine vinegar
2 tbsp caster sugar
, Cucumber; fresh or smoked salmon; white crabmeat; tuna; red pepper; avocado; spring onion; carrot
1pack of nori seaweed sheets
- Wash the rice thoroughly multiple times until the water runs clear. Add the washed rice to a pot and cover with cold fresh water. Add some salt and bring to the boil. Cover and simmer for 15 minutes until all the water has been absorbed. Remove from the heat and let it rest for a few minutes.
- Remove the rice from the pot and lay out as flat as possible and fan to cool as quickly as possible; this helps to avoid the rice becoming stodgy. Season with sushi seasoning (or make your own by heating the vinegar and sugar until combined, then seasoning with a pinch of salt and leaving to cool). Whichever you use, add half and then adjust to taste.
- Lay a nori sheet on the mat, shiny-side down. Dip your hands warm water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
- Add the fillings of your choice and roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll. Use a sharp knife to slice each roll into bite-size pieces. Serve with soy sauce, pickled ginger and wasabi.
Test Kitchen tip
What kind of seasoning can be used for sushi rice?
Sushi rice is traditionally seasoned with rice vinegar, sugar and salt. These ingredients are heated together (but not boiled) until the sugar and salt have dissolved. Use about 120ml brown or white Japanese rice vinegar, 3 tbsp sugar and a pinch of salt per 450g rice.
Alternatively, you can buy sushi vinegar or sushi seasoning which has already been combined with the sugar and salt; it’s usually roughly 3 tbsp for 1 cup of rice.