Select Page

Sushi rolls

If you want to impress – these are remarkably simple & quick to make.


Serves 10 – 12 as nibbles/starter
the only equipment you will need to invest in is a bamboo roll, sold at most supermarkets.

1 packet nori sheets
300g sushi rice
rice vinegar
1 avocado
5 seafood sticks
1/2 cucumber
soy sauce
wasabi (optional)

Wash and cook the rice. When cooked, tip into a large bowl, sprinkle approximately 100ml rice vinegar and mix vigorously, preferably under a fan or get a friend to fan the steam away. This gives the rice a sweet vinegary flavour without it becoming too wet.

Put the bamboo roll flat on a surface and put a sheet of nori on it, shiny side down. Spread the rice thinly on 2/3 or the sheet, leaving a small gap nearest to you. If the rice is too sticky, add more vinegar and mix. Place the filling approximately 2cm into the sheet and roll using the bamboo roll. For Californian rolls, place sliced avocado and seafood sticks pulled onto the rice, top with a little mayonaise. Keep rolling until all the nori has been rolled, continue to roll the bamboo sheet and squeeze gently. Unroll the bamboo and set the long roll aside while  you make the rest.

Take one roll at a time, cut in half and chop off the jagged edges. Cut into 6 even pieces. Arrange them all on a platter and serve with soy sauce and wasabi.

Approximate cost £8.00 (remember this is a large plateful!).