Serves: 8 pieces
I made three rolls from each packet of sushi rice and cut them into 8 rounds apiece. You can purchase nori (the outer seaweed wrapping) from most supermarkets.
  • 3 sheets of nori
  • 1 packet of SunRice Sushi Rice
  • 2 tbsp sushi vinegar
  • your choice of fillings (I used pan fried salmon, ginger beef left over from the night before, carrots, cucumber & avocado)
  • a sushi rolling mat (purchased from local Asian grocer)
How to make it
  1. Prepare your fillings first. Chop the vegetables into thin strips. Shred any meat you may be using. Also, get a bowl of cold water and stick it on your benchtop. This will help you with the rolling process later.
  2. Microwave the rice in its bag for 2 minutes. Tip the contents of the bag out into a bowl and add the sushi vinegar. Mix well with a rice paddle.
  3. Place one sheet of nori on your sushi rolling mat. Plop one third of the rice in your bowl in a line about 3cm up from the bottom of your nori sheet. Squish it flat with wet hands and form an indent along the middle.
  4. Place the filling in the indent along the middle of the rice line.
  5. Using the mat, carefully roll the nori around the rice until it has formed a neat roll.
  6. Chop the ends off (for neatness, cook's treat!) and slice each roll into eight rounds. Serve with pickles, soy sauce & wasabi.
Recipe by onebitemore at