Sushi roll
A delicious recipe on YumPlanner
By stuart radforth | Prep: 30 min | Cook: 15 min | Serves: 2
Tags: Dinner, Lunch, Snack
Ingredients
- 1 cup rice
- 4 cup water
- 1 tbsp rice wine vinegar
- 1 tbsp white sugar
- 1 pcs avocado
- 1 pcs cucumber
- 4 pcs seaweed sheet
- 80 g prawns
- 1 tbsp mayonnaise
- 10 ml Unknown
- 1 pcs wasabi
Instructions
- Cook 1 cup of white rice. Use Sushi rice for best authentic taste with a rice cooker. Alternatively cook the rice in a pan with boiling water and drain water when rice is cooked. In rice bowl, add 1 tablespoon of Rice wine vinegar and 1 tablespoon of white sugar and mix in. Allow rice to cool for 15-30 minutes. (place pan in cold water to speed this step up)
- Peel and slice advocado into long strips. Cut cucumber into long strips removing the seeds.
- Take a sheet of dried seaweed (Nori) and place shiny side face down. Wet your hands and take out a handful of white rice and squash the rice flat onto the seaweed leaving 4cm of seaweed at the far edge which will be used to seal the roll later.
- Add advocado, cucumber, prawns and mayonnaise (Use chilli mayonnaise for a delicious kick), in a line on bottom 1/4 of the seaweed/rice area.
- Using a sushi mat or carefully with your hands, roll the sushi into a cylinder. Use a little water in a finger bowl, add water to your fore finger to wet the end of the seaweed to make it sticky and hold the roll together.
- Cut the sushi into 2cm thick pieces. Ensure you clean the knife with water between a few cuts to prevent the knife from sticking and ensure a clean cut. Repeat for remaining rice and ingredients to make more sushi rolls. Serve with wasabi and soy sauce