Feeding a crowd? Make this Party sushi for some easy finger food that will wow your guests. Each bite is packed with freshness and delicious flavour. Give it a go!
Makes11, 1 batch makes 48 pieces
Cook time15 mins15 minutes
Prep time30 mins30 minutes, + 10 mins standing time
1 batch makes 48 pieces
+ 10 mins standing time
Ingredients
2 1/2 cups (500g) sushi rice, rinsed, drained
1/2 cup (125ml) rice wine vinegar
2 tbs caster sugar
1/2 tsp salt
6 nori sheets
1 Lebanese cucumber, cut into batons
1 carrot, peeled, cut into long matchsticks
1 avocado, stoned, peeled, cut into batons
Salt-reduced soy sauce, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the rice and 3¾ cups (935ml) water in a large saucepan. Place over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 12 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.
Step 2
Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass or ceramic bowl. Use a thin wooden spoon or rubber spatula to break up any lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding the rice for 15 mins or until rice is cool.
Step 3
Place a sushi mat on a clean work surface with the slats running horizontally. Place 1 nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest from you.
Step 4
Place a little cucumber, carrot and avocado along the centre of the rice. Holding the filling in place, roll the mat over to enclose rice and filling. Repeat with remaining nori, rice and fillings.
Step 5
Use a sharp knife to cut each roll into 8 slices. Serve immediately with soy sauce for dipping.
Prep time30 mins30 minutes, + 10 mins standing time
1 batch makes 48 pieces
+ 10 mins standing time
Ingredients
2 1/2 cups (500g) sushi rice, rinsed, drained
1/2 cup (125ml) rice wine vinegar
2 tbs caster sugar
1/2 tsp salt
6 nori sheets
1 Lebanese cucumber, cut into batons
1 carrot, peeled, cut into long matchsticks
1 avocado, stoned, peeled, cut into batons
Salt-reduced soy sauce, to serve
Description
Feeding a crowd? Make this Party sushi for some easy finger food that will wow your guests. Each bite is packed with freshness and delicious flavour. Give it a go!
Method
Step 1
Place the rice and 3¾ cups (935ml) water in a large saucepan. Place over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 12 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.
Step 2
Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass or ceramic bowl. Use a thin wooden spoon or rubber spatula to break up any lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding the rice for 15 mins or until rice is cool.
Step 3
Place a sushi mat on a clean work surface with the slats running horizontally. Place 1 nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest from you.
Step 4
Place a little cucumber, carrot and avocado along the centre of the rice. Holding the filling in place, roll the mat over to enclose rice and filling. Repeat with remaining nori, rice and fillings.
Step 5
Use a sharp knife to cut each roll into 8 slices. Serve immediately with soy sauce for dipping.
