You Will Need
- 250 g cooked sushi rice
- 1 nori sheet
- 1/2 avocado
- 1/2 cucumber, thinly sliced
- 1/2 red pepper, thinly sliced
- 2 strips egg roll
- 2 slices egg roll
- 15 g dill
- 1 tsp wasabi sauce
- 1/2 g white sesame seeds, toasted
- 1/2 g black sesame seeds, toasted
- bamboo mat
- cling film
- sharp knife
Uramaki / "inside-out roll"
Cut your nori sheet in half and place it on the bamboo mat. Spread an apple-sized handful of rice over the surface and decorate with sesame seeds and dill.
Flip the rice and nori over so that the rice is underneath. Spread the wasabi sauce down the centre of the nori and place the cucumber, red pepper and egg roll strips on top. Roll the sushi and press into a square shape.
Slice with a dampened knife to ensure a clean cut and serve.
Nigiri / "hand-formed"
Take a small "bite size" ball of rice and shape into a small rectangle. Place the egg roll slice on top and wrap a ribbon of nori around to hold it in place. Garnish with wasabi sauce and dill, and serve.