Sushi

Ingredients:

1 cup Short-grain rice

2 cups Water

2 tablespoons Rice vinegar

1 tablespoons Caster sugar

1 teaspoon Salt

125 g Very fresh salmon, tuna or trout

1 small Lebanese cucumber, peeled

1/2 small Avocado, optional

4 sheets Nori

Wasabi, to taste

3 tablespoons Pickled ginger

Japanese soy sauce, for dipping

Wasabi, extra

Cooking Instructions:

Wash the rice under cold running water until the water runs clear; drain thoroughly. Place the rice in a pan with the water and bring to the boil. Reduce the heat and simmer for 4 to 5 minutes or until all the water has been absorbed. Reduce the heat to very low, cover and cook for another 4 to 5 minutes. Remove the pan from the heat and leave, covered, for about 10 minutes. Add the combined vinegar, sugar and salt to the rice, tossing with a wooden spoon until the rice is cool. Cut the fish into thin strips. Cut the cucumber and avocado into matchsticks about 5 cm in length. Place a sheet of nori on a piece of greaseproof paper or on a sushi mat on a flat surface, with the longest sides at the top and bottom; pat a quarter of the rice over about half of the nori sheet along one long side, leaving a 2 cm space around the sides. Spread a very small amount of wasabi down the centre of the rice. Arrange a quarter of the pieces of fish, cucumber, avocado, if using, and ginger along the top of the wasabi stripe. Using the paper or mat as a guide, roll the nori up firmly from the bottom, enclosing the rice around the centered ingredients. Press the nori edges together to seal the roll. Using a sharp flat-bladed or electric knife, cut the roll into 2.5 cm rounds. Repeat with the remaining ingredients. Serve the Sushi on individual small plates with small bowls of sou sauce and extra wasabi to be mixed to taste to make a dipping sauce.

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