Total cooking time: 10 minutes
Makes 30 pieces
Difficulty: Hard
500g (1lb) short-grain white rice
¼ cup (60ml/2 fl oz) rice vinegar
1 tablespoon caster sugar
5 nori sheets
1 large Lebanese cucumber, cut lengthways into long batons
1 avocado, thinly sliced
1 tablespoon black sesame seeds, toasted
30g (1oz) pickled ginger slices
½ cup (125g/4oz) mayonnaise
3 teaspoons wasabi paste
2 teaspoons soy sauce
1. Wash the rice under cold running water, tossing, until the water runs clear. Put the rice and 3 cups (750ml/24 fl oz) water in a saucepan. Bring to the boil over low heat and cook for 5 minutes, or until tunnels form in the rice. Remove from the heat, cover and leave for 15 minutes.
2. Place the vinegar, sugar and 1 teaspoon salt in a small saucepan and stir over low heat until the sugar and salt dissolves.
3. Transfer the rice to a non-metallic bowl and use a wooden spoon to separate the grains. Make a slight well in the centre, slowly stir in the vinegar dressing, then cool a little.
4. Lay a nori sheet, shiny-side-down, on a bamboo mat or flat surface and spread out one-fifth of the rice, leaving a narrow border at one end. Arrange one fifth of the cucumber, avocado, sesame seeds and ginger lengthways over the rice, keeping away from the border. Spread with some of the combined mayonnaise, wasabi and soy sauce and roll to cover the filling. Continue rolling tightly to join the edge, then hold it in place for a few seconds. Trim the ends and cut into slices. Serve with wasabi mayonnaise.
Nutrition per piece
Protein 1.5g; Fat 3.5g; Carbohydrate 15g; Dietary Fibre 1g; Cholesterol 1mg; 405kJ (95kcal)
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