Sushi time!

Hello! Konichiwa! How's everyone's year been thus far? Hope nobody's already broken all of their new year's resolutions like me. 

I spent a good part of the afternoon sorting through unprocessed photos and found these sushi making ones which are uber underexposed, oops. These were shot when my crew took a break from music video filming/editing at Lena's DIY home studio some time ago. The sushi was excellent but the filming went atrociously.

Ingredients

Sushi rice:

3 cups of short grain rice

3 cups of water

1/2 cup sushi vinegar

Other:

A packet of sushi seaweed

1 whole Woolworths roast chicken (or any roast chicken from a kebab shop will do)

1 can of tuna

3 carrots

3 cucumbers

2 avocados

4 eggs

To serve:

Soy sauce

Wasabi

Mayonaise

Equipment:

Cling wrap

An extra cup of water

Sushi mats

Rice cooker

General cooking cutlery

Plates to serve

Method

The rice:

1. Rinse the rice in the rice cooker with tap water twice.

2. Add three cups of water.

3. Flick the switch and let the rice cooker work it's magic.

4. Once the rice is ready, pour the rice/sushi vinegar in slowly and try to mash it into the rice with a spoon, breaking large clumps of rice.

The filling:

1. While the rice is cooking, crack, whisk and fry four eggs.

2. Wash, peel and slice the carrots and cucumbers thinly. Also slice the egg up.

3. Open the can of tuna and mash it up (optionally, work a tsp of mayo into it).

4. Cut open and dig out the avocado meat.

5. Shred the chicken with your hands or cutlery.

Assembling:

1. Lay cling wrap onto the sushi mat.

2. Place a sheet of sushi seaweed onto the cling wrap.

3. Load first the rice, then the other ingredients onto the seaweed as depicted above. Be careful to leave space on the edges for sealing!

4. This is the tricky part. Slowly roll the mat and knead down gently with your palm as you go. It's ok for the cling wrap to latch onto the seaweed.

5. Dip your finger in the bowl of water and wet the edge of the seaweed.

6. Seal the sushi roll and carefully remove cling wrap.

7. Cut the roll into smaller pieces. Don't be disappointed if the two ends look a bit rugged and ugly. They usually do.

8. Serve with mayo squeezed on top and dip into wasabi and sushi soy sauce as desired.

Bon Appétit!