Sushi
Seafood
Seafood
4 servings
365 cal/serving
Instructions
1
Step 1
Place a nori sheet shiny-side down on the mat and pat a 1cm-thick layer of sushi rice on top, leaving the far edge clear
Sushi Rice
2
Step 2
Dip your hands in vinegared water and pat handfuls of rice to form an even layer
Sushi Rice
3
Step 3
Spread a thin line of Japanese mayonnaise down the middle of the rice
Mayonnaise
4
Step 4
Top the mayonnaise with fillings such as cucumber
Cucumber
5
Step 5
Lift the edge of the mat over the rice and roll forward, applying gentle pressure to keep the roll tight
6
Step 6
Brush the rice-free edge with a little water and continue to roll into a tight log to seal
7
Step 7
Remove the mat, wrap the roll tightly in cling film, and have an adult cut into thick slices before unwrapping
8
Step 8
Line a loaf tin with cling film, place a layer of smoked salmon inside, then cover with about 3cm of sushi rice and press down
Sushi Rice
9
Step 9
Turn the pressed block out onto a board, have an adult cut into fingers, and remove the cling film
10
Step 10
Place a topping on a small square of cling film, use damp hands to roll walnut-sized balls of sushi rice and set them on the topping
Sushi Rice
11
Step 11
Bring the cling film corners together, tighten to form compact balls, then unwrap and serve