Rainbow Veg Sushi

All you’ll need to create this recipe is a sushi rolling mat and some nimble fingers.

Ingredients

-1 people+

Metric

Method

1. 1

   Thoroughly rinse and drain the rice under cold water 3 times, then put it into a saucepan with 330ml (11.2fl oz) of cold water. Bring to the boil, then cover with a lid and simmer for 10 minutes.

   
2. 2

   Remove the pan from the heat and leave it to sit with the lid on for 25 minutes.

   
3. 3

   Uncover the rice and transfer it to a large mixing bowl, then stir in the rice vinegar, sugar and salt. Leave the rice to cool completely.

   
4. 4

   To construct the sushi, first pour cold water into a small bowl and leave the bowl to one side. Place a sheet of nori on top of a sushi rolling mat (rough side up and smooth side down) or clean tea towel, then wet your fingers in the cold water and use your hands to transfer a third of the rice on top of the nori. Carefully spread the rice out evenly on top of the nori, leaving a 2–3cm (1”) space at the top.

   
5. 5

   Place a third of each vegetable on top of the rice along one row, approximately a quarter of the way up the nori. Then pick up the bottom end of the sushi mat and tightly roll the nori.

   
6. 6

   Transfer the sushi roll to a chopping board and use a sharp bread knife to slice into rolls approximately 2cm (3/4”) in width.

   
7. 7

   Serve the sushi rolls on a plate alongside some soy sauce, wasabi and pickled ginger. Yum!