Serves 4 / makes 4 sushi sandwiches
Ingredients:
For the rice:
400g sushi rice
500ml water
2 tsp salt
2 Tbsp sugar
160ml rice vinegar
For the filling:
1 Tbsp sesame oil
4 large portabello mushrooms, thickly sliced
1 Tbsp soy sauce
8 sheets nori
1 large avocado, quartered and sliced
1 large carrot, peeled and sliced into fine matchsticks
½ small cucumber, sliced
1 handful baby spinach leaves
4 Tbsp pickled ginger
Black sesame seeds, for serving
Soy sauce, for dipping
Method:
For the rice:
Rinse the sushi rice in a sieve, extremely well, until the water runs clear.
Pour the rinsed rice into a pot with the 500ml water.
Place a lid on the pot.
Allow to sit for 30 minutes.
Place rice onto the heat and bring to a boil.
Once rice reaches a boil turn the heat down to the lowest setting.
Cook for 10 minutes.
Switch the heat off and leave the rice, lid on, for a further 15 minutes.
In a small saucepan, combine the salt, sugar and rice vinegar over low heat.
Once dissolved, pour evenly over the rice and fold very gently with a wooden spoon or silicone spatula.
Spread rice out onto a clean tray and allow to cool.
For the filling:
Heat a large frying pan on high heat.
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