250g Arborio rice or sushi rice
5 Nori Sushi sheets
650g Water plus water for rinsing the rice
Optional Fillings (choose two)
Weigh out the rice.
Rinse in cold water until the water runs clear. Put rice on the hob and add 650g of cold water.
Bring to the boil and turn off the heat. Let the residual heat cook the rice and absorb all of the water.
Let the rice cool to room temperature or leave in the fridge until cold. Take 150g of rice per sushi sheet.
Spread it out using your fingers leaving 1 inch at one end free and about 2 inches free at the other end. Add the toppings of your choice.
Roll up the sushi making sure to apply pressure to make it a tight roll.
Slice into pieces and enjoy with soya sauce and wasabi. Use the pickled ginger as a pallet cleanser.