Ingredients:

  • 2 cups cooked white rice (short-grain or medium-grain recommended) (approx. 360g)
  • 50 ml sushi vinegar
  • 1 1/2 tbsp grain vinegar (22 ml)
  • 1 tsp granulated sugar (4g)
  • 1/2 tsp kombu-based dashi stock granules (2g)
  • Pinch of salt (1g)
  • 2 leaves lettuce, shredded
  • 1/4 avocado, thinly sliced
  • 3-6 pieces of your choice of filling (tuna, salmon, imitation crab sticks – about 80g total), cut into 1cm x 1cm x 5cm batons.
  • 2-3 sheets nori seaweed
  • Optional garnishes: sesame seeds, mayonnaise, salmon roe (ikura)

Instructions:

  1. Cook white rice according to package directions or your preferred method. Ensure it's slightly firmer than usual.
  2. Combine sushi vinegar, grain vinegar, sugar, dashi granules, and salt in a small saucepan or microwave-safe bowl.
  3. Heat gently until sugar and dashi granules are dissolved. Do not boil. Let cool slightly.
  4. Transfer the warm, cooked rice to a large mixing bowl.
  5. Pour the sushi vinegar mixture over the rice.
  6. Gently mix to combine, being careful not to mash the rice.
  7. Spread the rice out to cool quickly (a fan helps!).
  8. Cut filling of choice into evenly sized pieces.
  9. Slice avocado into thin slices.
  10. Shred lettuce.
  11. Place a sheet of nori on a clean work surface.
  12. Spread a thin layer of sushi rice evenly over the nori, leaving a 1cm border at the top.
  13. Place a sheet of plastic wrap on top of the rice.
  14. Flip the nori over so the rice is facing down.
  15. Arrange fillings (lettuce, avocado, and filling of choice) about 5 cm from the bottom.
  16. Roll up the sushi tightly, using the plastic wrap to aid in the process.
  17. Remove the plastic wrap.
  18. Moisten the blade of a sharp knife with a wet towel.
  19. Slice the roll into 6-8 pieces.
  20. Arrange on a platter and garnish as desired.