I’ve seen a number of recipes where they use a sushi mat to roll the sushi. I don’t have one and I just roll it with the sushi nori itself. It’s a bit tricky but when you get used to it, it becomes quite easy to do.
The recipe is just for 1 sheet of sushi nori but you can multiply the quantities accordingly.
Ingredients (for 1 roll – 7 sushi pieces):
1 sheet of sushi nori (dry seaweed)
50g boiled rice (or 4-5 tablespoons)
1 teaspoon vinegar (rice vinegar is best)
1 teaspoon sugar
Pepper to taste
6-7 strips of cucumber
6-7 thin slices of avocado
- Mix the vinegar, sugar and pepper with the rice. (The rice should be cold, otherwise it will make the sushi nori go soft and unmanageable)
- Place the sushi sheet on a dry board (a chopping board will do).
- Layer the rice on the sheet, spreading evenly until the whole sheet is covered except for a section at the end.
- Place the cucumber on the end closer to you.
- Leave a gap, then place the avocado slices.
- Start rolling from the end closer to you. Ensure all the ingredients are tightly enclosed while rolling.
- Wet the end of the sushi nori and roll to seal it.
- Finally, wet your hands and roll the sushi between your wet hands.
- This ensures the sushi nori remains soft for eating.
- Cut into equal pieces about 3cm thick.
Serve with soy sauce and wasabi. I had this as a meal with a mushroom and pak choi stir fry.