Simple sushi
Want to know how to make sushi? It’s much easier than it looks. Use our suggested fillings or make up your own combinations. Anything goes!
SERVES6
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Find out how to make sushi
Method
- Place rice in a sieve and wash thoroughly under cold water.
- Place rice in a saucepan, then add 2 ½ cups of cold water.
- Bring to the boil. Reduce heat, then cover with a lid and simmer for 12 minutes. Remove from heat and stand for 10 minutes with the lid on. Transfer to a baking dish and carefully stir through the sushi vinegar then allow to cool.
- Place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi mat.
- With clean wet hands, spread rice over the nori, leaving the near and far edges free of rice.
- Place fillings in a line across the rice near the close edge Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filling.
- Slice each roll into 8 to 10 thin slices.
- Repeat for remaining ingredients and serve with soy sauce for dipping.
- ¾ cupsushi rice
- 200 mlwater
- 1 tbspwhite vinegar
- 3nori sheets
- 90 gcooked chicken, shredded
- ¾cucumber, deseeded and sliced into thin strips
- ¾ cupgrated carrot
- 3 tbspsoy sauce
Per serve
- Energy632kJ
- Total Fat1.1g
- Saturated Fat0.2g
- Total Carbohydrate25.9g
- Sugars3.9g
- Dietary Fibre2.0g
- Sodium558mg
Find out how to make sushi
Method
- Place rice in a sieve and wash thoroughly under cold water.
- Place rice in a saucepan, then add 2 ½ cups of cold water.
- Bring to the boil. Reduce heat, then cover with a lid and simmer for 12 minutes. Remove from heat and stand for 10 minutes with the lid on. Transfer to a baking dish and carefully stir through the sushi vinegar then allow to cool.
- Place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi mat.
- With clean wet hands, spread rice over the nori, leaving the near and far edges free of rice.
- Place fillings in a line across the rice near the close edge Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filling.
- Slice each roll into 8 to 10 thin slices.
- Repeat for remaining ingredients and serve with soy sauce for dipping.
Ingredients
- ¾ cupsushi rice
- 200 mlwater
- 1 tbspwhite vinegar
- 3nori sheets
- 90 gcooked chicken, shredded
- ¾cucumber, deseeded and sliced into thin strips
- ¾ cupgrated carrot
- 3 tbspsoy sauce
Ingredients
- ¾ cupsushi rice
- 200 mlwater
- 1 tbspwhite vinegar
- 3nori sheets
- 90 gcooked chicken, shredded
- ¾cucumber, deseeded and sliced into thin strips
- ¾ cupgrated carrot
- 3 tbspsoy sauce
Nutrition Facts
Per serve
- Energy632kJ
- Total Fat1.1g
- Saturated Fat0.2g
- Total Carbohydrate25.9g
- Sugars3.9g
- Dietary Fibre2.0g
- Sodium558mg
Find out how to make sushi
Method
- Place rice in a sieve and wash thoroughly under cold water.
- Place rice in a saucepan, then add 2 ½ cups of cold water.
- Bring to the boil. Reduce heat, then cover with a lid and simmer for 12 minutes. Remove from heat and stand for 10 minutes with the lid on. Transfer to a baking dish and carefully stir through the sushi vinegar then allow to cool.
- Place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi mat.
- With clean wet hands, spread rice over the nori, leaving the near and far edges free of rice.
- Place fillings in a line across the rice near the close edge Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filling.
- Slice each roll into 8 to 10 thin slices.
- Repeat for remaining ingredients and serve with soy sauce for dipping.
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