Sushi Nori

Method

1. Wash and drain the rice. Add 190ml of water for every 125g of rice and soak for 30 minutes. Bring to the boil, cover and simmer for 20 minutes.
2. Remove from the heat and sprinkle with the mirin and brown rice vinegar, then leave to cool for 20 minutes.
3. Place the sushi nori shiny side down on a bamboo mat. Spread a thick layer of rice evenly over 2/3 of the nori with the uncovered part facing away from you.
4. Add your fillings in a vertical line on top of the rice, slightly off centre.
5. Roll the bamboo mat slowly, starting by tucking in the end of the sushi nori nearest to you. As you roll further, press lightly with both hands to make sure the roll is tight.
6. Just before you reach the end, dab water along the open end and press to seal the roll.
7. Carefully remove the roll from the mat and cut into approximately 6 pieces, using a lightly moistened, sharp knife to ensure a clean cut is made. Repeat this process using the remaining 4 sheets of sushi nori.
8. 250g sushi rice

9. 380ml water

10. 3 tbsp Sanchi brown rice vinegar

11. 5 sheets Sanchi sushi nori

12. 2 tbsp mirin

13. Sanchi pickled ginger, finely chopped strips

14. fillings of your choice cut into lengthways strips, such as carrot, cucumber, avocado, red pepper, asparagus, lettuce, fried tofu, salmon