Sushi Rolls

Episode 50 - Sushi Rolls


  • 2 cups Sushi Rice
  • 1/3 cup Rice Vinegar
  • ¼ cup Caster Sugar
  • 1 teaspoon Salt
  • Sliced Smoked Salmon
  • 1 Lebanese Cucumber cut into long thin strips
  • 6 Nori Sheets
  • 1 Carrot sliced into thin strips
  • 1 Avocado sliced into thin strips
  • Wasabi
  • Pickled Ginger sliced
  • Soy Sauce Suggested Fillings:
  • Ham, BBQ Sauce, Tuna & Mayonnaise


  1. Add rice to a large pan of boiling water, boil, uncovered, until rice is just tender.
  2. Drain and transfer rice to a medium bowl, stand for 5 minutes, stirring vinegar, sugar and salt.
  3. Allow to cool down to room temperature.
  4. Place one sheet of nori, rough side up, on a bamboo sushi mat.
  5. Spread ¾ cup of rice mixture over nori sheet, pressing down firmly, leaving about 6 cm strips at one end.
  6. Across the width of the rice closer to you, arrange cucumber, carrot, avocado, and salmon, layered on top of each other.
  7. Starting at the end closer to you, use the mat to help roll the sushi, pressing firmly as you roll.
  8. Remove mat, repeat with the remaining ingredients.
  9. Use a sharp knife, trim edges, cut sushi evenly.
  10. Serve with wasabi, soy sauce and pickled ginger.