Super Sushi Nori Rolls

Recipe by Sackville
READY IN: 40mins




  • Empty rice into a bowl and run water through it until the water runs clear off the rice.
  • Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
  • If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
  • Now, leave the rice for up to an hour beforehand so it can cool properly.
  • You can speed this up a bit by putting it in the fridge to cool.
  • When the rice is cool, lay out a tea towel and a nori sheet on top.
  • Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
  • The trick is to not use too much rice, leaving room for it to expand when rolled.
  • Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
  • Then start rolling from the top.
  • The tea towel will help you get it started.
  • When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
  • Dip in soy sauce and wasabi, topped with ginger slices and enjoy!