Sushi

Ingredients

• 255 gRice
• 115 gRice vinegar
• 25 gSugar
• 45 gMayonnaise
• 15 gSoy sauce
• 200 gCucumber

Instructions

1. 1

   Prepare and season the rice

   • Rinse the rice under cold water until the water runs clear. Drain well.
   • Cook the rice according to package instructions (for 255 g dry rice use about 300–350 ml water). Let rest 10 minutes after cooking.
   • Stir rice vinegar and sugar until dissolved. Gently fold the warm rice with the vinegar mixture and let cool.
2. 2

   Assemble sushi rolls

   • Cover a bamboo mat with cling film (optional) and place a nori sheet shiny-side down.
   • Dampen your hands with vinegared water, spread a thin, even layer of rice (about 1 cm) on the nori, leaving 1–2 cm at the far edge free.
   • Make a thin line of Japanese mayonnaise down the center and add cucumber sticks (or optional tuna/salmon).
   • Roll tightly with the mat, wet the final nori edge to seal, wrap in cling film and rest 5 minutes before slicing with a wet knife.
3. 3

   Make pressed sushi (oshi-zushi)

   • Line a loaf tin with cling film and optionally lay a thin layer of smoked salmon inside.
   • Press about 3 cm of seasoned rice over the fish, fold the film and press firmly (use another tin to help).
   • Turn the block out onto a board and cut into fingers.
4. 4

   Form rice balls (temari)

   • Place a small topping on a square of cling film (shrimp half or small smoked salmon piece).
   • Form walnut-sized rice balls with damp hands, put them on the topping, gather the film corners and twist to tighten, then unwrap and serve.
5. 5

   Serve

   • Serve with soy sauce, pickled ginger and wasabi if desired.
   • Enjoy rolls, pressed sushi and rice balls fresh.