Make your own sushi at home

Ingredients

• 1 cup medium- or short-grain rice (short-grain sushi rice is ideal)
• 5-6 tablespoon sushi seasoning
• 2 eggs
• Cooked sausages, cut into strips
• Few strips of capsicum
• Few strips of cucumber
• Canned tuna in brine
• Nori (seaweed sheets)
• Roasted sesame seeds
• Wasabi paste
• Soy sauce

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Preparation

• Making rice for sushi:
  Wash the rice thoroughly until the water comes clean. Leave to drain it in the strainer for about 30 minutes. This will make the rice evenly milky white.
  Cook the rice in the rice cooker by using water according to your rice cooker's instruction.
  Once the rice is cooked, transfer it into a flat-bottomed pan. Ideally, handai (wooden tub) is used but I used baking pan and it worked for me.
  Sprinkle sushi seasoning few tablespoons at a time and start folding the rice - but DO NOT stir. Fan the rice while folding in order to cool it. You may need a helper to fan the rice.
• Making egg sheet:
  Beat 2 eggs with salt. Heat oil in a large non-stick pan to ensure the egg sheet is not too thick. Spread the oil evenly in the pan. When the oil is heated, pour the beaten eggs and distribute evenly around the pan. When one side is cooked, turn it over.
  Remove from the pan and put it on a flat surface. Cut the egg sheet in the size of nori. Set it aside.
  Cut the leftover edges into strips and use them as sushi fillings.
• Making seaweed sushi:
  Place the nori with shiny side down on the aluminium foil. Put a portion of rice on the nori. With wet hands, spread the rice evenly about 1-2cm away from the far edge. Put your favourite fillings on top of the rice about few centimetres away from the folding edge.
• Folding the sushi roll:
  Hold and pick up the aluminium foil from the near edge. Roll it over while keeping the fillings in the centre with your fingers. Roll until the contents start to stick together. Then gently pull the aluminium foil away from you while keeping your other hand on the surface to manoeuvre the roll. Cut the sushi roll into desired sizes.
  
• Making egg-roll sushi:
  Place the egg sheet on the aluminium foil.
  Put a portion of rice on the egg sheet. With wet hands, spread the rice evenly all over the egg roll.
  Place a nori sheet on top of the rice.
  Put your favourite fillings on top of the nori about few centimetres away from the folding edge. Start folding. See the Folding the sushi roll section above.
• Making reverse-roll sushi:
  For this method, if you are using makisu, it's better to first cover it with a cling wrap to avoid the rice from sticking to the bamboo. Place the nori with shiny side down on the aluminium foil. Put a portion of rice on the nori. With wet hands, spread the rice evenly all over the nori.
• Sprinkle roasted sesame seeds on top of the rice. Turn over the rice bed so the rice side is down and nori is on top. Put your favourite fillings on top of the nori about few centimetres away from the folding edge. Start folding. S
• Serve with Wasabi paste and soy sauce.