Nori Maki Sushi.

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To make the sushi rice, wash the rice well in cold water and soak in fresh water for 30 minutes. Place the rice and water in a saucepan and cover with a lid. Bring to the boil then reduce to a simmer and cook until all the water is absorbed, approx 10 minutes. This can be done in a rice cooker also. Remove the lid, cover with a damp cloth and leave to cool for 15 minutes.Heat the rice vinegar, sugar and salt in a saucepan on a low heat until the sugar and salt dissolve. Place the rice in a mixing bowl and evenly pour over the vinegar mixture. Mix in well with a folding action so as not to squash the rice. Leave rice to cool to room temperature.To assemble the rolls, place a sheet of nori shiny-side down onto your sushi matt. Wet your hands with water and spread 230g of rice over the nori, leaving a 1cm border on the top of the sheet. Be gentle with the rice not to squash the grains of rice as you spread it.

Place the cut tuna, cucumber & avocado in a line down the centre of the rice. Dip your index finger in water and run along the exposed edge of nori to moisten it slightly. Roll the rice and fill up inside the nori to form a squarish cylinder. You should apply firm but gentle pressure to the matt as you roll it up. Slice the rolls into rounds.
Dashi Pickled Cucumber Method Slice cucumbers into thin discs. Warm in a saucepan of water, vinegar, sugar, salt & dashi. Do not boil. Pour over cucumbers and chill.


  • Nori Maki Sushi Ingredients
  • 120g Tuna Saku
  • 4 Cups Koshihkari Rice
  • 4 Cups Water
  • 120ml Rice Vinegar
  • 2 Tbls Sugar
  • Pinch Salt
  • 4 Sheets Nori Seaweed
  • 2 Avocado
  • 1 Continental Cucumber
  • 100ml Soy for Dipping
  • Dashi Pickled Cucumber Ingredients
  • 2 Continental Cucumbers
  • 250ml Water
  • 250ml Rice Wine Vinegar
  • 100g Sugar
  • 15g Salt
  • 3 Tbls Dashi Powder

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