Sushi

Method

Place a nori sheet on a bamboo sushi mat, shiny side down, with lines running horizontally.
With clean, wet hands, spread rice over nori, leaving near and far edges without rice.
Place carrot, cucumber and chicken in a line across near front edge of rice.
Using bamboo mat, firmly roll sushi away from you.
Gently squeeze roll to help ingredients stick together.
Slice each roll into 8-9 slices.
Cover and refrigerate until serving. Serve within 12 hours.

Suggestions for fillings:
½ avocado, halved, stoned, peeled and sliced, in place of carrot or cucumber.
Drained, canned tuna or salmon in place of chicken.

To make enough sushi rice for 6 rolls:
1½ cups sushi rice
2½ cups water
3 Tbsp sushi or white vinegar

Rinse rice thoroughly in a sieve under cold running water.
Place rice in a saucepan and add water.
Bring to the boil, reduce heat, cover with a lid and simmer for 12 minutes.
Remove from heat and stand for 10 minutes with lid on.
Place in a bowl, add vinegar and allow to cool.
Refrigerate until ready to use. Serve within 24 hours.

Tip: When slicing sushi roll, keep knife slightly wet. This gives a clean cut, rather than crushing the roll.