Pillowy vinegared rice wrapped in nori with tuna, cucumber, and a streak of Japanese mayonnaise, rolled and sliced into glossy maki. A hands-on, family-friendly project that also yields pressed salmon fingers and bite-sized rice balls.
Cook ModeCook the sushi rice according to the pack instructions, then transfer to a bowl. Mix the rice vinegar with the caster sugar until dissolved, fold through the warm rice, and leave to cool to room temperature.
sushi rice
rice vinegar
caster sugarStir the remaining rice vinegar together with the soy sauce in a small bowl to make a dipping sauce, and set aside.
rice vinegar
soy sauceTo make sushi rolls, lay a nori sheet shiny-side down on a rolling mat. With vinegar-dampened hands, pat a 1cm-thick layer of rice over the sheet, leaving the far edge clear.
sushi riceSpread a thin line of Japanese mayonnaise down the middle of the rice, then top with a line of cucumber batons and your chosen fillings, such as tuna.
Japanese mayonnaise
cucumberLift the edge of the mat over the filling and roll up firmly into a tight cylinder. Brush the clear edge with a little water to seal, then wrap the roll in cling film and chill briefly to set.
sushi riceFor pressed sushi, line a loaf tin with cling film and lay smoked salmon along the base. Press about 3cm of rice over the fish, fold the cling film over, and press down firmly.
sushi riceTurn the pressed block out onto a board and cut into fingers, removing the cling film.
For sushi balls, place a topping such as a prawn or piece of smoked salmon on a small square of cling film. With damp hands, roll walnut-sized balls of rice onto each topping, twist the cling film tight to shape, then unwrap.
sushi riceSlice the chilled rolls into thick pieces and arrange all the sushi on a platter. Serve with the soy dipping sauce.
soy sauceSubstitutions, timing tweaks — anything to remember next time.
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