Making sushi rolls at home is easier than you think and a fun way to get the kids involved in the kitchen. It may take a few goes to get a hang of the rolling, but there’s always youtube for some quick how-to tutorials.


  • 6 sheets Nori sushi seaweed

  • 1 batch of prepared sushi rice (see below)

  • Your choice of fillings – assorted veggie sticks, seaweed, avocado, tuna, salmon, chicken, beef

  • Tamari sauce, for serving

  • Sushi rice 

  • 645g red or white sushi rice

  • 750ml cold water

  • 125ml rice wine vinegar

  • 2 Tbsp organic caster sugar

  • ½ tsp sea salt


  • 1.

    To make the sushi rice: Place rice in a large sieve, rinse under cold running water, stirring occasionally with your hand to remove any excess starch, until water runs clear. Drain well

  • 2.

    Place the rice and water in a large saucepan, covered, over high heat and bring to the boil

  • 3.

    Reduce heat to low and cook, covered, for 12 minutes or until water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly

  • 4.

    Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass. Use a wooden paddle or spoon to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool

  • 5.

    To make the sushi: place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with a rice paddle or flat wooden spoon

  • 6.

    Layer your chosen fillings on the rice, and roll up tightly

  • 7.

    Slice with a sharp knife, and serve with tamari sauce, pickled ginger and freshly grated wasabi

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