• 100g Sushi Rice
  • 2 x sheets dried seaweed (Nori)
  • 2 x tablespoons Mirin
  • 2 x tablespoons Rice Vinegar
  • ½ teaspoon caster sugar
  • ¼ teaspoon salt
  • 2cm piece of Cucumber
  • ¼ of a Red pepper
  • 1 x egg

VN:R_U [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

I make these for my son’s lunch box. It makes all his friend jealous, yet they are easy to make, you can do simple variation of fillings and can be prepared the night before.
I do a raid on the many sushi take-aways for the little sachets of soya sauce, chop sticks, wasabi and ginger at either little or no cost.

You will need a small saucepan with a tightly fitting lid.
Wash 100g rice thoroughly in cold water several times.
Add 140ml boiling water.
Put on lid and cook on the smallest ring at the lowest heat for 10mins.
Turn off and leave with lid on for 15mins.
Mix mirin, vinegar, salt and sugar and add to warm rice.
Mix thoroughly.
In the meantime beat the egg and add to a small frying pan to make a small thin omelette.
Cut cucumber, pepper and omelette into small strips.
I use a sushi rolling mat (cheap to buy) but you can roll by hand.
Lay a sheet of the seaweed spread some cooked rice thinly (leave 1cm from top and bottom).
Add some of the filling (cucumber, pepper etc.) and roll so the top overlaps the bottom.
(you may want to look at YouTube for an example).
I wrap the whole thing in Clingfilm and refrigerate.
In the morning I cut it into 1 cm pieces (from the centre).
Serve with the small sachets or just soya sauce.
You can vary the fillings. I sometimes add a small sprig of coriander or ham……. Well, just have a play.