• 250g Arborio rice or sushi rice

  • 5 Nori Sushi sheets

  • 650g Water plus water for rinsing the rice

  • Soya Sauce

  • Pickled Giner

  • Wasabi

Optional Fillings (choose two)

  • Canned tuna

  • Cucumber

  • Peeled Carrot

  • Bell peppers


  • 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.


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