Anna’s Sushi Love Hearts
(Makes 16 pieces)
4 nori sheets
Japanese mayonnaise, to taste
Wasabi, to taste
100g smoked salmon, cut into thin strips
½ small cucumber, cut into long thin strips
½ avocado, thinly sliced
¼ red capsicum, cut into thin strips
½ small carrot, peeled and shredded into thin batons
1 tablespoon pickled ginger, finely chopped
Light soy sauce, to serve
1 cup (210g) sushi rice
1 ¼ cups (310ml) water
2 tablespoons rice wine vinegar
3 teaspoons mirin
3 teaspoons white sugar
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 with water to a medium pot over high heat and bring to the boil. Reduce heat and simmer covered for 10 minutes or until the water is absorbed. Remove from heat and stand for 10 minutes.
Combine the vinegar, mirin and sugar in a small bowl. Stir into 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 and place smooth-side down onto 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, onto the mat. Spread 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 they sit symmetrical to the sheet. Using one side of the nori, roll one edge of the mat up and over to cover one teardrop. 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.
Using a serrated knife cut each roll into eight pieces, crossways. Serve with soy sauce for dipping.
TIP: For best results use premium grade sushi rice.