First time Sushi Making

It was only a matter of time before I had to try and make my own sushi because I love the stuff! Where I live now there is no where to get any 'real' fresh sushi that doesn't come pre-packaged. 

This is was the last resort so I tried it and it was such a success!! In fact I was loving it so much that I didn't even realise one of family was asking me a question while I was eating it (official food heaven! Ha.)

I decided to stick with my favourite basic ingredients in hand rolls- avocado and salmon! The rice that I used was also brown rice. I know this is not traditional to use brown rather white but brown is a lot better for you than the sticky white rice.

Not going to lie I did watch a couple of YouTube clips of how to actually make the rolls without squishing/exploding/overfilling/cracking the sheets of nori seaweed which were my worries.

Had great success with my first roll (see above) but I'm predicting that was beginners luck as the presentation went slightly downhill from there, but it is practise I am sure.

Makes 4 rolls

Ingredients:

4 sheets nori seaweed
2 cups uncooked brown rice
2 tbsp apple cider vinegar (I didn't have any rice vinegar)
2-3 tbsp gluten free soy sauce

Fillings of your choice for the rolls
Suggestions
-Salmon and avocado
-Cucumber
-Salmon and cream cheese
-Any meat/fish with a vegetable of choice.

Gluten free soy sauce to serve.

Instructions:

1) Cover the rice with water in a large saucepan, bring to boil and let it simmer for 20-30 minutes. Leave the rice in the water for half an hour so the rice can absorb as much water as possible.

2) Drain the water from the rice and add the apple cider vinegar and soy sauce. Mix together until the rice is sticky and very soft. If it has not all combined add more soy sauce until you can see the rice stick together.

3) Let the rice cool. In the mean time you can prepare the fillings by chopping the chosen ingredients into long thin strips.

4) Once the rice is cooled you can start to make the sushi! Double up one large piece of cling film (bigger that the sheet of nori seaweed). This cling film help you roll your sushi. Place on sheet on your cling film and spread a very thin layer of your rice on the sheet leaving half an inch on the sides and 1 inch on the ends (see photo below).

5) The end closest to you add your fillings in one line at the start of your rice, horizontally. Do not overfill, best to use as little filling on the first roll.

6) Then you start to roll! Using the cling film to guide the sheet of nori over to start the roll. be firm when turning so that it stays tight but not so tight that the sheet cracks. Once the roll has got halfway you just have to guide it the rest making sure you are pressing the roll length with your hands as you go and not rolling the cling film up with the nori sheet. Once you reach the end, you need the nori sheet to press together to stick so just hold it for a minute. It should stay rolled when you take your hands away.

7) Using a sharp knife cut the roll into 6 even pieces, repeat and serve!!