Preparation time: 30 minutes
Chilling time: 1 hour
Serves 2 -3
Heck sausages, any of the range
2 tsp sunflower oil
250g Sushi rice uncooked
2 tbsp liquid sushi seasoning
1 pack Nori seaweed
Pickled red pepper from a jar
Lightly fried spring onion
- Cook rice according to manufacturer’s instructions. Once the rice is cooked, cool it quickly by spreading it out on a tray, add the sushi seasoning and mix well. Taste and adjust to your preference.
- Fry sausages in oil over a medium heat, refer to pack for cooking instructions as they vary depending on sausage variety.
- Prepare your sushi Maki rolls - Place your nori sheet longest edge at the bottom, shiny side facing down. You can place this on the sushi mat to help you roll it, this is not essential.
- Wet your hands to prevent the rice from sticking, then place a thin layer across the sheet leaving about an inch gap at the top. Add 2 - 3 sausages across the centre with a strip of cucumber or pickled pepper. Make sure your ingredients are thinly sliced and a similar length allowing them to slightly hang over the edge.
- Make sure you have some water to hand. Take the bottom of the sheet and roll it up so that the bottom meets the top line of the rice.
- Try to make one full roll of the rice keeping it tight, hold the roll in place. Then wet your fingers with the water and slightly dampen the remaining edge of the nori sheet then continue to roll the sheet, sealing the roll.
- Place the roll on the sushi mat, roll the mat around the sushi giving it a gentle yet firm squeeze. You want to compact the roll keeping it round but not squash it.
- Once you have made up all your rolls, make sure your knife is sharp and run the edge of the knife under a running tap. Cut the roll in half then keep cutting the pieces in half again until you have 8 pieces. (Keep running the knife under a little water in between cuts to prevent the rice from sticking to it).
- To make Sushi squares: Wet a small square container and fill with 3 – 3.5 cm sushi rice and flatten, tip from container and cut in half with a wet sharp knife. Top with a strip of Nori paper or a vegetable. Place on thinly sliced sausage.
- Garnish with onion seeds and sesame seeds and small dots of wasabi.