Sushi l 4 Ingredients


Posted by Kim McCosker on


Serves 2 Servings


  • 1 cup (180g) sushi rice or short grain rice
  • 2 tablespoons (40 ml) Japanese rice wine vinegar
  • 2 sheets of Nori (or Seaweed paper)
  • 1/2 avocado


  • Preheat oven to 190°C.
  • Wash rice and place into a casserole dish with 2 cups of water, cover and cook for 25 minutes, set aside for 10 minutes, mix through vinegar.
  • Place some baking paper on a flat surface and lay a sheet of Nori (shiny side down) on top of it.
  • Wet hands and spread a thin layer of rice evenly, leaving 1cm of Nori around circumference.
  • Lay the avocado in the middle of the Nori going from one side to the other horizontally.
  • Roll the sushi away from you keeping the roll firm.
  • Damp the lip of the Nori before rolling it over fully and seal just as you would an envelope.
  • Roll in cling wrap and leave to stand for 10 minutes before cutting so sushi sets.
  • Sushi is best served freshly made.

Recipe Notes

Optional: Can also use other fillings such as cucumber, asparagus, bean sprouts, shredded carrots, salmon, chicken, ginger, prawns, caviar. Serve with soy sauce and wasabi if you like.

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