Anna’s Sushi Love Hearts
(Makes 16 pieces)
4 nori sheets
100g smoked salmon, cut in to thin strips
½ small cucumber, cut in to long thin strips
½ avocado, thinly sliced
¼ red capsicum, cut in to thin strips
½ small carrot, peeled, shredded in to thin batons
1 tablespoon pickled ginger, finely chopped
Light soy sauce, to serve
1 ½ cups (320g) sushi rice
1 ¾ cups (430ml) water
¼ cup (60ml) rice wine vinegar
1 tablespoon mirin
1 tablespoon white sugar
½ teaspoon salt
To make the sushi rice, place the rice in a fine mesh sieve and run under cold water to rinse off the starch.
Transfer rice to a medium pot with the water over high heat and bring to the boil. Reduce heat and simmer, covered for about 10 minutes or until water is absorbed. Remove from heat and stand for 10 minutes.
Combine vinegar, mirin, sugar and salt in a small bowl. Stir in to the rice. Spread the rice over a small oven tray to cool completely.
To assemble, take two sheets of nori. Trim 2cm off the length of each sheet and discard. Cut sheets in half lengthways. Place smooth-side down on to a chopping board.
With damp hands, spread about half a cup of the rice mixture over each piece.
Cover a bamboo sushi mat with cling film. Carefully place a sheet of nori rice-side down on to the mat. Place a strip of mayonnaise and wasabi down the centre lengthways. Top with pieces of salmon, cucumber, avocado, capsicum, carrot and ginger down the centre lengthways. Do not overfill. Fold the matt to join the long edges of the sushi, gently pinching to enclose and pressing to create a teardrop shaped roll. Repeat with remaining sheets.
Place a sheet of nori smooth-side down on the bamboo mat. Lay two teardrop shaped sushi rolls lengthways in the centre of the sheet with the thinner edges meeting so that they sit symmetrical to the sheet. Roll one edge of the mat up and over to cover one teardrop roll with one side of the nori. Repeat on the other side, gently pressing to enclose and pinching to shape. Repeat with remaining nori sheet and teardrop rolls. Stand for 5 minutes.
Cut each roll using a serrated knife in to eight pieces crossways. Serve with soy sauce.
TIP: For best results use premium grade sushi rice.