How To Make Sushi: A Beginner's Guide

To make the rice use the absorption method

Take 1 cup of your rice, rinse well in cold water.

The rice needs to be cooked 1 part rice to 1.5 part water. So place the cup of rice in a pot and add 1.5 cups of water, add the lid and bring to the boil.

Once its boiling reduce to simmer for around 8-10 minutes but keep an eye on it. You want the rice to absorb all the water but not burn or stick to the bottom on the pot!

Once the rice is cooked, cool it quickly by spreading it out on a tray, add 2 to 3 tablespoons of the sushi seasoning and mix well. Taste and adjust to your preference.

Prepare your sushi sheet

Place your nori sheet longest edge at the bottom, shiny side facing down. You can place this on the sushi mat to help you roll it but you don’t have to at this stage. Wet your hands to prevent the rice from sticking, then place a thin layer across the sheet leaving about an inch gap at the top.

Add your filling of choice.

Make sure your ingredients are thinly sliced and a similar length, so they can be lined up on the rice. Place your filling half way up the rice and let it hang over the sides, to make sure the whole roll is filled.

How to roll sushi

Make sure you have some water to hand. Take the bottom of the sheet and roll it up so that the bottom meets the top line of the rice.

Try to make one full roll of the rice keeping it tight, hold the roll in place. Then wet your fingers with the water and slightly dampen the remaining edge of the nori sheet then continue to roll the sheet, sealing the roll.

Place the roll on the sushi mat, roll the mat around the sushi giving it a gentle yet firm squeeze. You want to compact the roll keeping it round but not squash it.

Once you have made up all your rolls, make sure your knife is sharp and run the edge of the knife under a running tap. Cut the roll in half then keep cutting the pieces in half again until you have 8 pieces. (Keep running the knife under a little water in between cuts to prevent the rice from sticking to it).