Ingredients
Rice
1 1/2 cups sushi rice
2 1/4 cups water
Sushi Rice Seasoning (or buy pre-made)
1 tablespoon rice wine vinegar
1/2 tablespoon white sugar
pinch of salt
Other
2 large firm-ripe avocados (500g)
4 sheets nori
Condiments (optional)
soy sauce
wasabi
pickled ginger
Utensils
bamboo sushi mat
plastic-wrap
sharp knife
wooden or plastic bowl
wooden or plastic spoon
Prepare rice:
Add rice to a pot and rinse under cold water by agitating the rice with your hands.
Drain the water and repeat this step three times or until the water runs clear. (This is a very important step – it stops the rice getting gluggy).
Drain the remaining water.
Cook rice:
Add water to pot and bring to the boil.
Once boiling, reduce heat to a medium simmer and cover.
Stir occasionally to prevent sticking to the pot and do not add any more water.
Once water has almost evaporated, take off heat and leave covered. The rice will continue to cook while sitting.
Sit for approximately 20 minutes until cooked and sticky but not gluggy.
Prepare sushi seasoning (if making your own):
Add vinegar, sugar and salt. Whisk to combine.
Heat for 10 seconds or so in the microwave until sugar has dissolved.
Prepare seasoned rice:
After 20 minutes, put the rice in a non-metallic bowl (preferably wooden).
Gradually add small amounts of the sushi seasoning while folding the rice with a wooden or plastic spoon. Be careful not to mash the rice in this step. It is better if you can fan the rice in this step which will help make the rice look shiny.
Leave to cool and cover with plastic-wrap or a tea towel until cooled to room temperature. This can take a couple of hours. Do not put it in the fridge.
BRON- Cindy Van Steer-Kiewiet
