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1
Lay out the sheet of nori on a sushi mat, shiny side down.
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2
Top with the Sushi Rice and spread in an even layer, leaving 1/2-inch at the bottom end.
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3
Make a small channel in the center of the rice across the nori strip.
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4
Lay the tuna, wakame and carrot in the channel.
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5
Using the sushi mat as a guide, fold the nori over the filling and roll into a cylinder.
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6
Slice into pieces.
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7
Lay out the sheet of nori on a sushi mat, shiny side down.
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8
Top with the Sushi Rice and spread in an even layer, leaving 1/2-inch at the bottom end.
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9
Make a small channel in the center of the rice across the nori strip.
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10
Lay the salmon, cucumber and carrot in the channel.
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11
Using the sushi mat as a guide, fold the nori over the filling and roll into a cylinder.
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12
Slice into pieces.
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13
This recipe will make 1 quantity of rice, which is sufficient for 2 uncut large rolls or 4 uncut small rolls or 16 finger sushi.
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14
This is the basic technique for producing the glutinous, vinegar-flavored rice that forms the basis of all types of sushi.
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15
Matured, Japanese or Californian short-grain rice is essential.
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16
To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.
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17
Start by washing the rice thoroughly until the water comes clear.
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18
Let the rice drain for 30 to 60 minutes.
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19
This will allow the grains to absorb moisture and start to swell.
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20
Put the rice, water and kelp in a pan with a tight fitting lid.
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21
Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point.
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22
Cover the pan and simmer for about 10 minutes.
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23
(Simmering time will vary depending on the quantity of rice.)
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24
Resist the temptation to lift the lid while the rice is cooking.
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25
Turn off the heat, remove the lid and cover the pan with a tea towel.
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26
Leave to cool for 10 minutes.
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27
Meanwhile, mix together the rice vinegar, caster sugar and salt in a pan.
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28
Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl.
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29
To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.
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30
Using a wooden rice paddle, spoon the rice into a rice tub or bowl.
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31
Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
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32
Continue cutting - never mashing or stirring - the rice, adding the sushi vinegar a little at a time.
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33
At the same time, ask someone to fan the rice to cool it.
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34
It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.
