Sushi
HB-2262 · Hand-built original · Japanese
JapaneseSeafoodVegetarianVeganDairy-freeEgg-free
Main ingredient: rice
Pairs well with: miso soup, steamed rice, pickled vegetables, edamame, lemon wedges
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1¼ cups sushi rice (about 9½ oz)
- 6½ Tbsp rice wine vinegar, for the rice
- 2 tbsp caster sugar
- 3 tbsp mayonnaise
- 1 tbsp rice wine vinegar, for the sauce
- 1 tbsp soy sauce
- 1 cucumber
- 1¼ cups water, for cooking the rice
Method
- Rinse the rice in several changes of water until it runs almost clear, then drain and put in a pan with 1¼ cups water. Cover, bring to the boil, then simmer on the lowest heat for 10 minutes. Take off the heat and leave, still covered, for 10 minutes.
- Warm the 6½ Tbsp vinegar with the sugar and a pinch of salt until the sugar dissolves, then let it cool. Fold it through the cooked rice with a slicing motion, fanning the rice as you go to give it a gloss. Cover with a damp cloth.
- Stir the mayonnaise, 1 tbsp vinegar, and soy sauce together for a simple dipping sauce.
- Cut the cucumber into thin matchsticks, discarding the watery seeds.
- With wet hands, shape small mounds of rice for nigiri, or spread rice over nori sheets (if you have them), add cucumber strips, and roll tightly using a mat. Slice rolls with a wet, sharp knife.
- Serve straight away with the mayonnaise-soy dip.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).