Ingredients
200 g sushi rice
1 tablespoon rice vinegar
2 sheets of nori
¼ of a cucumber
¼ of a red pepper
½ a carrot
½ a small ripe avocado
Method
- Put the rice in a small saucepan with 375ml water, leave to soak for 30 minutes, then bring to the boil.
- Put the lid on and simmer gently for 10 minutes, until the water has been absorbed by the rice.
- In a bowl, dissolve the sugar in the vinegar, then sprinkle over the rice mix, combining with a rubber spatula so as not to break up the rice.
- Allow to cool for 20 minutes before using.
- Deseed or peel the vegetables, then cut into fine strips or batons.
- Place a sheet of nori on a bamboo sushi mat, then spread half the rice over the sheet except for 1cm clear at the top.
- Add some vegetables in a horizontal line across the rice.
- Begin rolling the mat from the near edge, keeping the filling in place with your fingers. Roll firmly but not too hard.
- Remove the roll from the mat and cut into 6 or 8 pieces. Repeat with second piece of nori.
source: https://www.jamieoliver.com
