2 cups short grain rice
3 cups cold water
1/3 cup sugar
1/3 cup rice vinegar
1 level tablespoon salt
7 toasted nori sheets
2 teaspoon wasabi paste
(all finely sliced into strips)
pickled ginger, telegraph cucumber and red capsicum
smoked salmon, telegraph cucumber and yellow capsicum
carrot, telegraph cucumber and red capsicum
3 tablespoons light soy sauce
1/4 teaspoons wasabi paste
Lets Start now !
Place rice in a sieve.
Rinse thoroughly under cold running water.
Place rice and water in a saucepan. Set aside for 30 minutes. Cover pan and bring to the boil over a high heat.
Reduce heat to very low and simmer for about 15 minutes — until all the water has been absorbed.
Turn off heat and stand for 15 minutes.
Combine sugar, vinegar and salt. Gradually add to the rice, tossing rice with a fork. Cover and set aside for 10 minutes to cool slightly.
Divide into 7 equal portions.
To assemble, place a sheet of nori, rough-side up, on a damp bamboo sushi mat. Spread one portion of rice over the nori.
Using the wasabi paste sparingly, spread a narrow line across one end of the rice, 2.5 cm from the edge.
Arrange filling ingredients of choice along the line of wasabi. Starting at the edge with the filling, use the bamboo mat to help roll the sushi into a tight log, pressing down firmly as you roll.
Using a sharp knife, trim off ends, then cut log into 5 equal portions.
To make the dipping sauce, combine soy sauce and wasabi paste.
Transfer to a serving dish.
Makes 35 pieces.