Sushi Nori-make

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 500 g calrose rice
• 600 ml water
• 4 tablespoons rice wine vinegar
• 3 tablespoons sugar
• 2 1/2 teaspoons salt
• 5 sheets nori, seaweed
• 1 tablespoon oil
• 2 chicken breasts
• 4 tablespoons soy sauce
• 1/2 cucumber, cut into long thin slices
• 2 tablespoons wasabi paste (optional)

Recipe

• 1 place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade.
• 2 wash the rice with 2-3 changes of water to remove excess starch - then drain well.
• 3 place rice in a saucepan with the water and bring to the boil with a lid on. turn heat to low and simmer for 12 minutes.
• 4 remove from heat and sit for 10 mintes. turn rice into a non metal bowl and fluff gently with a spatula.
• 5 combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. stir and heat for another 30 seconds.
• 6 pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate).
• 7 in a frypan heat oil and cook chicken breasts through. cut into slices and set aside.
• 8 lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.
• 9 in the centre place a row of chicken and then a row of cucumber. brush with a tiny amount of wasabi.
• 10 roll sheet from the bottom up and squeeze gently. wrap in clingfilm and refridgerate until needed.
• 11 cut slices to desired thickness and serve with soy sauce.