Roll Your Own Sushi

Prep Time	10 minutes
Cooking Time20	20 minutes
Wiltshire Products	Crafted for Foodies - Tokyo Table Sushi Make & Serve Set
Makes	6 to 8 standard nori seaweed rolls

Ingredients

2 cups sushi rice
3 cups water
1/4 cup rice vinegar
1 tsp salt
2 tbsp sugar
Nori
Ingredients of your choice

Sushi night is even better when everyone gets involved. Cook your sushi rice, choose your favourite fillings, then use your Wiltshire sushi rolling mat to roll, slice and share. Fill the serving bowls with soy sauce, pickled ginger or your favourite dipping sauce, then grab the chopsticks and dig in.

Step 1

Rinse the sushi rice under cold water until the water runs mostly clear.

Step 2

Add the rice and water to a saucepan. Bring to the boil, then reduce the heat to low, cover and simmer for 18-20 minutes. Or cook the rice as you normally would.

Step 3

Mix the rice vinegar, salt and sugar until dissolved.

Step 4

Use your rice spoon to gently fold the vinegar mixture through the warm rice. Leave to cool before you start rolling.

Step 5

Ready to roll - Place your sushi rolling mat on a clean, dry surface with a sheet of nori on top, shiny side down. Use your rice spoon to spread a thin, even layer of cooled sushi rice over the nori, leaving a small strip uncovered along the top edge. Keep a bowl of water nearby to dampen the spoon or your fingers if the rice gets sticky.

Step 6

Arrange your fillings in a line across the rice, near the edge closest to you. Less is more here - overfilling makes rolling tricky.

Step 7

Lift the edge of the mat closest to you and roll it up and over the filling. Use the mat to gently tuck and shape the sushi as you roll.

Step 8

Give the finished roll a gentle squeeze with the mat to help it hold its shape, then unwrap.
Slice with a sharp, slightly damp knife and serve with your favourite dipping sauces.

Fill It Your Way

Try cucumber + avocado, cooked chicken + cucumber, smoked salmon + avocado, cooked prawn + avocado or tuna mayo + cucumber.

Roll Like a Pro

Cool your rice. Warm rice can soften the nori and make rolling harder.

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