Sushi

Ingredients for 4 rolls

250g sushi rice (rinsed)

325ml water

1tbs caster sugar

1/2 tsp table salt

2tbs rice wine vinegar

4 seaweed nori sheets

1. Add the rice and water to the pan and cover with a lid.  Bring to the boil and then reduce the heat.  Simmer for 10 minutes.  Remove the pan from the heat.

2. Leave the covered rice to stand for 10 minutes or until the liquid has been absorbed.  Meanwhile, warm the vinegar, sugar, and salt until dissolved.

3. Line a shallow dish with cling wrap.  Stir the sweetened vinegar mixture into the rice then carefully pack it into the dish.  Leave to cool.

4. De-seed the cucumber, using a teaspoon and then slice it into 4 strips.

5. Place nori sheet, shiny side down, onto bamboo mat.  Dip your hands in water and pat a quarter of the rice so that it covers two-thirds of the nori.

6. Lay a piece of cucumber widthways along the centre of the rice.  Holding the mat, roll the nori over and over, to the edge of the rice.

1. Add the rice and water to the pan and cover with a lid.  Bring to the boil and then reduce the heat.  Simmer for 10 minutes.  Remove the pan from the heat.

2. Leave the covered rice to stand for 10 minutes or until the liquid has been absorbed.  Meanwhile, warm the vinegar, sugar, and salt until dissolved.

3. Line a shallow dish with cling wrap.  Stir the sweetened vinegar mixture into the rice then carefully pack it into the dish.  Leave to cool.

4. De-seed the cucumber, using a teaspoon and then slice it into 4 strips.

5. Place nori sheet, shiny side down, onto bamboo mat.  Dip your hands in water and pat a quarter of the rice so that it covers two-thirds of the nori.

6. Lay a piece of cucumber widthways along the centre of the rice.  Holding the mat, roll the nori over and over, to the edge of the rice.

7. Tuck the rolled edge of the nori firmly under the filling.  Dampen the remaining nori and roll it up.     Using the mat, pull the sushi roll tightly to seal.

8. Put the rolls onto a plate, cover with cling film and chill for least 1 hour.  When rolls are ready, rinse a sharp knife under cold water and slice into 5 pieces.

9. Serve the sushi with a side dish of soy sauce for dipping

10. EAT and enjoy