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Hello all friends

make sushi you only need a few ingredients and you do not need lots of specialty equipment – you really only need a bamboo rolling mat which is widely available at most supermarkets and inexpensive. This recipe will make 6 hand rolls or 24 pieces of sushi. 1.5 Cups (300g) Japanese Short Grained Rice. In Australia this is known as Sushi Rice and can be purchased from most supermarkets. This variety of white rice holds moisture and is sticky once cooked. You could use Arborio Rice as a substitute as it is similar in consistency once cooked but is worth grabbing the Sushi Rice. Long grained rice such as Jasmine Rice or Basmati Rice are not suitable substitutes as they will not be sticky enough to hold together.
2 tbsp Rice Wine Vinegar. Rice Wine Vinegar is a delicate and sweeter vinegar that is key to seasoning the rice. This is available at most supermarkets. You could use Apple Cider Vinegar.
1.5 tsp Caster Sugar. Caster Sugar is a refined white sugar used to create the sushi seasoning with the vinegar. You could also just use White Sugar. Don’t be tempted to leave this out as it is key to seasoning the rice and will balance the vinegar.
1/4 tsp Salt. Used to season the rice and balances out the sugar in the sushi seasoning. Again, don’t be tempted to omit.
3 Nori Sheets. Nori means ‘edible seaweed’ in Japanese and is literally dried and rolled seaweed. Nori can be purchased from most supermarkets.
185g Canned Tuna drained. Tuna is a great source of protein. If you are looking to make a vegetarian or vegan sushi you can just omit or replace with thinly sliced or grated carrot.
3-4 tsp Maynnaise. I use this to add moisture to the tuna, if using. You can use Kewpie Mayonnaise if you prefer but I just use the regular whole egg mayonnaise.

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