330g Japanese rice
60ml rice vinegar
1 tspz sugar
2 tsp mirin
Wasabi (Japanese horseradish)
Wing Yip Light Soya Sauce OR Kikkoman Soya Sauce
Pinch of salt
sheets of seaweeed (nori)
170g fresh tuna (thinly sliced)
Rinse the rice 3 times in cold running water and drain. Place into a lidded saucepan and add 375ml cold water. Bring to the boil and simmer for 2 minutes. Reduce to lowest heat possible, cover with tight fitting lid and cook until water is absorbed. Allow rice to stand, covered, for a further 5 minutes.
Mix rice vinegar, mirin, salt and sugar to make up sushi vinegar.
Spread cooked rice in a large mixing bowl or baking tray and fold in the vinegar a little at a time, you might not need to use all the vinegar. Stop adding vinegar if rice starts to become mushy.
Work in a cool room - the idea is to cool down the rice as quickly as possible without handling it too much.
Wet fingers with water and place a small amount of rice(about 1 Tbsp) in one hand.
Gently squeeze sushi rice into a small sausage shape.
Smooth a little wasabi onto the rice and place a slice of tuna on the top. This is optional as wasabi can be served separately.
Press sushi into shape and place onto a plate.
Continue making sushi until all ingredients have been used up.
If you have any nori seaweed, cut into strips and wrap around the sushi.
To serve: Serve sushi preferably with light Japanese soya sauce (which is slightly sweeter than Chinese soya sauce), more wasabi (Japanese horseradish) and pickled ginger.