Ingredients

• 2 cups (400g) SunRice Japanese Style Sushi Rice
• 2 cups (500ml) water
• 6 to 7 tblspn ready-made sushi vinegar
• 8 to 9 roasted seaweed sheets (yaki-nori), quartered
• 1 lebanese cucumber, seeded and thinly sliced lengthways
• 100g smoked salmon, thinly sliced
• 1 to 2 tblspn wasabi (green horseradish)
• 1/4 cup Japanese soy sauce
• 1 to 2 tblspn pickled ginger (optional)

Instructions

Step 1 - Basic Sushi Rice

Put rice in fine strainer and rinse under cold water 3-4 times until water runs clear. Drain. Put rice and water in a pot and bring to the boil, stirring occasionally. Lower heat, cover and simmer for 12 minutes. Remove from heat and stand, covered, for 10 minutes Sprinkle sushi vinegar over rice, slicing through rice with wooden spoon to break up any lumps and distribute the vinegar evenly. Cool rice quickly with a fan, turning the rice occasionally for about 5 minutes. Cover with a damp cloth to stop the rice from drying out.

Step 2 - Hand Wrapping

Hold a quarter sheet of seaweed flat in the palm of your hand. Place 1-2 tablespoons of cooked sushi rice and a pinch of wasabi on one half of the sheet. Lay 2 or 3 strips of cucumber and salmon diagonally across the rice. Roll sheet into cone shape around the rice. Dip into soy sauce and eat immediately with pickled ginger (optional).

Tips

Rice can also be cooked in microwave or rice cooker.
Dip fingers into a small bowl of water with a few teaspoons of rice vinegar, to stop sushi rice sticking to fingers.

Variations

Substitute smoked salmon with sashimi quality tuna or salmon.
Try other fillings: sliced avocado, snow pea sprouts, cooked prawns, asparagus.
If ready-made Sushi vinegar isn't available combine 4 tblspn rice vinegar, 2 tblspn sugar and 1/2 tspn salt in small bowl and stir until sugar dissolves, sprinkle over rice.