Events and Celebrations

  • Rice
  • 200 g (7 oz) sushi rice
  • 250 ml (8 fl oz) water
  • 80 ml (3 fl oz) Japanese rice vinegar
  • 2 tablespoons caster sugar
  • ½ teaspoon salt
  • 6 sheets of nori
  • 1 cucumber
  • Japanese soy sauce (shoyu)
  • wasabi paste
  • Japanese pickled ginger (gari)
  • 12 basil leaves
  • 2 tablespoons toasted sesame seeds

Prepare the sushi rice (see page 26).

Cut the sheets of nori into 4 pieces.

Wash the cucumber and cut it in half lengthways then slice into 4 cm (1½ inch) strips.

Place a little soy sauce in serving bowls then divide the wasabi paste, the pickled ginger, the basil leaves and the sesame seeds among them.

Arrange the nori sheets and strips of cucumber on a plate.

Let everyone make their own cornets by spreading rice on the nori sheets, then adding cucumber before rolling the cornets and dipping them in the soy sauce.

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