Makes 8

Equipment Required

  • Sushi bamboo mat

  • Sharp knife

  • Small mixing bowls

  • Measuring spoons

  • Chopping board

  • Pastry brush       


  • 300g cooked sushi rice

  • 2 dessertspoons sushi seasoning

  • 4 sheets nori seaweed

  • Water for sealing nori sheet

  • Choice of fillings – chicken, tuna, avocado, cucumber, grated carrot

  • Choice of dressings – teriyaki, soy sauce, mayonnaise, sweet chilli


  • Sprinkle rice vinegar over cooled rice and mix thoroughly.

  • Place nori seaweed shiny side down on the bamboo rolling mat.

  • Spread the rice evenly on the nori sheet leaving approximately a 2cm gap at the top of the sheet.

  • Place your fillings in a straight line across the top of the rice.  These must be placed across the lower half of the nori sheet.

  • Lift the front of the bamboo mat closest to you and begin to roll the sheet tightly. 

  • Just before reaching the end of the sheet brush a little water along the exposed strip of nori.  Apply gentle pressure to secure the edges of the nori and leave the roll to rest on the joined edge.

  • Cut the rolls to the desired size using a wet, sharp knife. 

  • Enjoy!