Prep and Cook 1 hour (+ Refrigeration Time) / Makes 24
2 cups (400g) sushi rice
1/3 3 cup (80ml) sushi seasoning
3 sheets nori
1 large (180g) carrot, peeled, cut into
long, thin matchsticks
1 large (400g) cucumber, seeds
removed, cut into long, thin matchsticks
2 tbsps black sesame seeds
2 tbsps soy sauce
1. Cook rice according to packet instructions. Spread hot rice onto a tray; drizzle with sushi seasoning. Cut through the rice with a spatula until almost cool, fanning and breaking up lumps as you go.
2. Place a nori sheet on a bamboo sushi mat. Spread 1/3 of the rice over nori. 3 Cover with plastic wrap then carefully turn over onto bamboo mat so that nori is on top.
3. Arrange vegetables lengthways along nori, on edge closest to you. Use index fingers and thumbs to roll, pulling back mat and plastic as you go. Gently press down to shape and seal roll. Wrap in plastic wrap and twist ends to seal. Repeat with remaining ingredients; refrigerate until ready to serve.
4. Unwrap sushi and sprinkle with black sesame seeds. Cut each roll into eight pieces, wiping knife with a damp cloth between each cut. Serve with soy sauce.