April 8th, 2012
Excerpted from Children's Cookbook © 2009, by Katherine Ibbs. Excerpted by permission of Dorling Kindersley Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Add the rice and water to the pan and cover with a lid. Bring to a boil and then reduce the heat. Simmer for 10 minutes. Remove the pan from the heat.
Leave the covered rice to stand for 10 minutes or until the liquid has been absorbed. Meanwhile, warm the vinegar, sugar and salt until dissolved.
Line a shallow dish with plastic wrap. Stir the sweetened vinegar mixture into the rice and then carefully pack it into the dish. Leave to cool.
Deseed the cucumber, using a teaspoon and then slice it into 4 equal parts. If you are using carrot instead, cut it into 4 long strips.
Place a nori sheet, shiny side down, on a bamboo mat. Dip your hand in water and pat a quarter of the rice so that it covers two-thirds of the sheet.
Lay a piece of cucumber or carrot widthways along the centre of the rice. Holding the mat, roll the nori over and over, to the edge of the rice.
Tuck the rolled edge of the nori firmly under the filling. Dampen the remaining nori and roll it up. Using the mat, pull the sushi roll tightly to seal.