November 16, 2016
- Prep: 15 mins
- Cook: 15 mins
1Wash the rice in a sieve until the water runs clear. Drain and allow it to stand for about twenty minutes to absorb the remaining water and soften. This really IS important!
3Put the washed soaked rice and the 1 cup plus 25ml water (275ml total) in a saucepan and bring to the boil. Cover the pan and simmer on very low heat for about ten minutes, until the water is all absorbed.
5While the rice is still hot, add 1 ½ Tbsp of the vinegar mix to it and mix using a flat wooden spoon, using a gentle slicing motion to avoid squashing up the rice and mushing it. Cover and allow to cool.
7Spread the cooled rice on top of seaweed sheets, using moistened hands to avoid a hopeless sticky mess. Leave a few cm at one end uncovered. Spread filling across centre of rice. Roll up tightly, after dampening the exposed end of the seaweed sheet with clean water to improve adhesion.
9Cut the rolls into lengths and serve with ginger, soy sauce for dipping, and wasabi if you like it.