500g sushi rice
125ml rice vinegar
6 sheets nori seaweed
1 carrot, peeled and cut into thin matchsticks
1 cucumber, peeled, deseeded and cut into thin matchsticks
1 avocado, cut into thin slices
175g prawns, cooked and peeled
1tbsp toasted sesame seeds
First cook the rice. Place the rice in a bowl and wash 3-4 times with cold water until the water is clear, drain in a sieve and place in a pan along with the water.
Bring to the boil then lower the heat as much as possible so it is barely simmering. Remove from the heat after ten minutes and leave to steam for a further 15-20 minutes. It’s very important that you leave the lid on.
Mix the vinegar with the sugar and salt until they are dissolved.
Next tip the rice out onto a flat wide plate or bowl, preferably wooden or ceramic. Pour the vinegar mixture over the rice evenly. Using a wooden spoon fold the vinegar into the rice and continue to carefully fold and turn the rice until most of the steam has gone and the liquid has been soaked up. Place a tea towel over the rice and leave it to cool fully.
Ensure all of the filling ingredients are prepped and ready to use. Place a nori sheet onto the bamboo mat, Spread the rice out evenly leaving a gap on the top and bottom for rolling. The easiest way to spread the rice is to dip your fingers in warm water and keep rinsing them so that the rice doesn’t stick.
Next arrange the prawns and vegetables in a row about 1/4 of the way up and begin to roll. Use the mat and gently but firmly roll it so that the rice is completely covered by the nori and it forms a solid compact roll. Seal the edges and use the mat to help shape it perfectly. Use a sharp knife to cut the roll into eight even slices. Sprinkle the slices with the toasted sesame seeds and serve with the soy sauce, pickled ginger and wasabi.