This recipe first appeared in Woman’s Day.
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Ingredients
Method
Mini sushi rolls
1.Place one nori sheet on bamboo mat. Dip fingers in a bowl of cold water with a little rice vinegar. Spread ½ cup rice evenly over nori, leaving 2cm edge at far end.
2.Arrange vegetable strips on rice.
3.Use your index fingers and thumbs to roll up, pulling back the mat as you go.
4.Gently press on mat to shape and seal the roll. Repeat.
5.Use a sharp knife to cut each roll into 6, wiping the knife with a damp cloth after each cut. Serve with wasabi and soy sauce, if desired.
Sushi rice
6.Rinse 2 cups sushi rice until water runs clear. Drain for 10 minutes. Cook with 2¼ cups water in a medium saucepan. Bring to the boil, then reduce heat and simmer, covered, for 10 minutes until tunnels appear in rice. Set aside, covered, for 10 minutes. Spread on a tray. Drizzle with 1/3 cup sushi seasoning. (Cook brown rice for 30-35 minutes.)
