With Sachie Nomura
Servings: 4 - 6
Preparation Time: 30 minutes
4 cups of Medium/Short Grain White Rice
120ml of Mizkan Sushi Vinegar
15-20 Seaweed sheets, split into half
1 tin of Sweet corn, drain juice
1 bunch of Fancy Lettuce, washed and cut in small pieces
1 large Cucumber, peel off skin and cut into sticks
2 Avocado, peel off skin and slice into wedges
1 Sushi Ginger, drain juice
1 Smoke chicken, cut into small slices
400g Fresh Salmon, cut into small slices
1 tin of Tuna, mix with 2 table spoon of Mayonnaise
Soy Sauce for dipping
Prepare sushi rice first.
Rinse the rice 3 times with water, then cook the rice using a rice cooker / stove pot.
Once the rice has cooked then add the sushi vinegar and cool the rice down.
Place all ingredients on the table
Let's "Temaki Sushi"!! Place seaweed onto your hand and scoop one table spoon of rice on top of the seaweed.
Now you choose any ingredients you would like and place them on top of the rice
Roll your sushi into a corn shape. Dip the sushi into soy sauce and try your created flavour!!
(Broadcast: 16 May 2012)