INGREDIENTS
1 ½ cups sushi rice
2 tablespoons rice wine vinegar
1 tablespoon caster sugar
4 nori (seaweed) sheets
2 tablespoons whole-egg mayonnaise
1 organic cucumber, cut into matchsticks
1 medium organic avocado, thinly sliced
1 medium organic carrot, grated
Soy sauce, to serve
METHOD
Rinse and drain rice 3 times or until water runs clear. Place in a sieve or a bowl. Set aside for 10 minutes to drain.
Place rice and 1 ½ cups of cold water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes.
Meanwhile, place vinegar and sugar in a microwave-safe jug. Microwave on high for 30 seconds. Stir to dissolve sugar. Transfer rice to a large ceramic dish. Using a spatula, stir to break up lumps. Slowly add vinegar mixture, lifting and turning rice, until rice has cooled.
Place 1 nori sheet, shiny side down, on a sushi mat. Using damp fingers, spread 3/4 cup of rice over nori, leaving a 2cm strip at one short end. Spread two teaspoons of mayonnaise over centre of the rice. Arrange 1/4 cucumber, avocado and carrot over mayonnaise. Using the sushi mat, roll up firmly to form a roll. Cut into six slices. Serve with soy sauce.