Nori-rolled Sushi with Soy Dipping Sauce

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g/7oz Japanese rice
• 4tbsp/60ml/2fl oz white vinegar, such as rice vinegar or white wine vinegar
• 1 tbsp caster sugar
• 1 tsp salt
• ½ cucumber
• 1 avocado
• 175g/6oz fresh tunasalmon
• 4 sheets nori seaweed
• 1 tsp wasabi paste (Japanese horseradish
• pickled ginger
• soy dipping sauces

Also mentioned in the method: fish, salmon, tuna

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the 200g/7oz Japanese rice in several changes of water until it runs mostly clear, then drain. Put it in a pan with a little water, cover and bring to a boil. Simmer gently on low for 15 minutes, then turn off the heat and rest it covered for 10 minutes.

2. While the rice rests, warm the 4tbsp white vinegar with the 1 tbsp caster sugar and 1 tsp salt in a small pan, stirring until the sugar and salt dissolve. Do not boil. Cool slightly.

3. Gently fold the vinegar mixture into the hot rice with a wooden spoon or spatula, cutting rather than stirring. Spread it out on a tray and fan it until it is cool enough to handle.

4. Cut the ½ cucumber and the avocado into thin strips. Cut the 4 nori sheets in half if you want smaller rolls.

5. Cut the 175g/6oz fresh tuna or salmon into thin strips. Cook them in a lightly oiled hot pan for about 2 to 3 minutes, turning, until opaque and an instant-read thermometer reads 145°F (63°C). Let cool.

6. Place a nori sheet shiny side down on a sushi mat or clean tea towel. Spread a thin layer of rice over the lower two thirds, leaving a border at the top edge.

7. Spread a little wasabi paste along the centre of the rice. Lay strips of fish, cucumber and avocado across it.

8. Roll the nori tightly over the filling using the mat, pressing gently, and seal the top edge with a dab of water. Repeat with the remaining nori and filling. Cut each roll into 6 to 8 pieces with a wet knife.

9. Serve the sushi with the pickled ginger, the remaining wasabi paste and the soy dipping sauce on the side.