Sushi with me

There is something about sushi that pleases even the fussiest eater.  Make your own and you can both tailor it to individual tastes as well as save a lot of money.  The only fancy equipment you will need is a bamboo mat to help you roll the sushi tightly, which only takes a little practice, and you will literally be on a roll.

The favourite bought flavour for Miss Zoe is crispy chicken and cucumber, so I cheat and cook and slice a few chicken nuggets for the chicken.  She’s also a fan of the fish finger (don’t ask me why or how!), so one of these sliced lengthways makes a great filling option too.

This school holidays get hands on with the kids and make your own sushi.

2 cups sushi rice (available at Bare and Vetro)
4 tbsp rice wine vinegar
2 tbsp sugar
½ tsp salt
6–8 nori sheets

Filling options like:
Japanese mayo
Cucumber, cut into matchsticks
Avocado, thinly sliced
Carrot, grated
Cooked chicken, sliced cooked chicken nuggets
Salmon, tinned tuna or cooked fish fingers, cut lengthways

Rinse and drain rice two to three times or until water runs clear.

Place rice and 3 cups of cold water in a pot, cover and bring to the boil. Reduce heat to low, or a simmer until water has absorbed (approx. 10–12 minutes). Allow the rice to sit off the heat, with the lid still on for 10 minutes.

Dissolve the vinegar, sugar and salt together. Mix the vinegar mixture into the rice, breaking up any lumps. Spread the rice out on a tray or shallow dish to allow it to cool quickly.  Once cool (approx. 30 minutes), if not using immediately, cover and store in the fridge.

Warm, moist rice is a great medium for bacteria to breed and food poisoning to occur, so ensure the rice is cooled quickly and stored in the fridge.


Place a nori sheet (shiny side down) on your bamboo sushi mat. Using damp fingers, spread ¾ cup rice over nori, leaving a 2cm strip at 1 short end. Arrange your filling in the middle of the rice. Using the sushi mat, roll up firmly to form a roll. Once you have used all the rice and your fillings, take a sharp knife and slice each roll into six pieces.

Serve with soy sauce and, for the brave, some wasabi.

Words Vicki Ravlich-Horan, Images Ashlee DeCaires (first published in Nourish Magazine)

About the Author

Vicki Ravlich-Horan

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