Sushi

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Ingredients

• 200g Sushi Rice
  
• 4 Sheets Sushi nori
  
•  4 tbsp Sushi seasoning
  
• 15g each Raw carrot, cucumber and pepper
• 4 tbsp Pickled Ginger, wasabi and soy sauce to serve
  

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Method

1. Cook the sushi rice as per instructions on the packet and leave to cool. Stir in the sushi seasoning
   
2. Cover a sushi rolling mat with a sheet of cling film and place on of the sushi nori sheets on to it
   
3. Spread a quarter of the sushi rice carefully onto the seaweed sheet, leaving a margin at one end clear of rice
   
4. Place a row of carrot, cucumber or pepper on top of the rice and carefully roll the mat over and around the filling, producing a 'tube'
   
5. Continue to roll (taking care not to trap the cling film in the rice!) and then wrap the sushi in the cling film before chilling
   
6. Chill for at least 2 hours before carefully slicing in to about 9 pieces per roll. serve with pickled ginger, wasabi and soy sauce
   

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Cooking Temperature: Medium/Low

Cooking Time: 15 Minutes

Serves: 4

Keeps For: 3 days

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Tips and Comments

• Sushi rice, sushi nori, pickled ginger and wasabi can all be found in most Chinese supermarkets.
• Makes a good starter for Mock Duck Stirfry.
  
• When eating it, stir the wasabi in to the soy sauce to reduce the eye-watering strength!
  
• I have been told that the idea of the pickled ginger is to cleanse the palette between pieces but I don't know how true that is... I've also heard that it is intended to be finger-food and you're not really supposed to use chopsticks but that's entirely too messy for my liking!