Ingredients
250g sushi rice
1 tbsp rice wine vinegar
1 tsp caster sugar
3 sheets of nori seaweed, cut in half in the same direction as the lines on the nori
2 spring onions, finely chopped
wasabi paste (optional)
3 tbsp mayonnaise
1/4 cucumber, cut into matchsticks
1 pack Smoked Tofoo, drained, dried and cut into 0.5cm strips
To Serve
dark soy sauce
picked sushi ginger
Get started
- Cook the sushi rice following the pack instructions.
- Mix together the rice wine vinegar and sugar and stir until the sugar dissolves.
- Tip the rice into a large bowl and fluff with a fork, pour over the rice wine vinegar mixture and stir so that the rice is completely coated.
- Place a piece of nori on a sheet of clingfilm or a sushi-making mat. Spoon over one-sixth of the rice and, with clean, damp fingers, press the rice over the nori, leaving a 1cm gap along one of the long sides. The rice layer should be thin and even. Spread a little wasabi (if using) in a line along the centre of the rice. Be careful not to add too much, it is powerfully hot stuff!
- Spread over the mayonnaise. Top with a line of cucumber and Tofoo. Dampen the nori that isn’t covered in rice and roll up from the rice side, pressing together. Repeat with the remaining nori and filling.
- Slice the sushi rolls into 5-6 pieces with a wet serrated knife. Serve with soy sauce for dipping and some pickled ginger.
