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1
Wash the rice at least 30 minutes before cooking and drain in a sieve.
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2
Add a little less water than usual to the rice cooker and add the konbu seaweed.
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3
Press start to cook the rice.
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4
Remove the konbu after the rice is cooked and leave to stand for 15 minutes.
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5
Put together the sushi vinegar ingredients in a heat proof dish and microwave for 20 seconds at 500 W to warm up.
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6
Stir the mixture with a spoon to dissolve the sugar and leave to cool.
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7
Transfer the cooked rice to a large bowl or wooden sushi tub.
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8
Pour in the sushi vinegar, incorporate with the rice and sprinkle on black sesame seeds.
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9
Stir the rice quickly in a cutting motion and cool down by using a fan at the same time.
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10
Prepare the fillings!
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11
While draining the rice in a sieve and cooking the rice you will need to prep the fillings.
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12
[Dashi-maki omelette] Combine the ingredients well and heat vegetable oil in a tamagoyaki pan.
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13
Divide the egg mixture into several portions and pour portion by portion into the frying pan to make an omelet.
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14
After frying, leave to cool.
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15
Slice into long strips about 1 cm wide.
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16
[Dried bonito flakes with soy sauce] Combine the ingredients.
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17
Slice the cucumber into thick strips and sprinkle with salt (not listed) to remove water.
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18
Squeeze out excess water.
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19
Cut the cream cheese into 8 mm wide sticks.
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20
Take out the crab sticks from packaging.
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21
Wash the lettuce and drain well.
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22
Tear into bite sizes.
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23
Let's roll the sushi!
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24
If using a bamboo sushi mat, place it in front of you with the outer side (green and flat) up.
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25
You don't want on the opposite side.
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26
Place the nori sheet with the shiny side down lengthwise onto the sushi mat.
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27
Spread half of the sushi rice from Step 3 (about 250 g) on the centre of the nori sheet.
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28
Leave a 2-3 cm border as a joint at the edge of the nori sheet away from you and about 1 cm border at the edge in front of you.
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29
Moisten your hands with the blend of vinegar and water (refer to the notes) and spread out the rice to an even thickness.
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30
Place the lettuce slightly below the centre of the rice and lay the cucumber, cream cheese, dried bonito flakes with soy sauce, omelet and crab sticks on top.
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31
Press the filling gently and lift up the edge of the mat in front of you and roll up at once to stick both sides of the rice together.
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32
Adjust the shape of the sushi roll by pressing gently and evenly over the mat.
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33
Pull the edge of the mat away from you and roll the sushi so both ends of the nori overlap together.
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34
Push back in any fillings that fall out of either end.
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35
Every time you slice a sushi roll, moisten the blade of your knife with tea towel moistened with some vinegar-water or regular water.
