EASY step-by-steps TO TEMAKI (SUSHI RICE HAND ROLLS)

Preparation time 30 mins Cooking time 30 mins Makes 8

¾ cup brown rice

2 cups water

Pinch fine salt

3 Tbsp rice wine vinegar 4 yaki nori sheets Kewpie mayonnaise

1 small carrot, cut into matchsticks 1 small red capsicum, cut

into thin strips

½ cucumber, cut into matchsticks ½ avocado, thinly sliced

DIPPING SAUCE

2 Tbsp soy sauce

2 tsp rice wine vinegar

1 long red chilli, finely chopped

STEP 1 Put rice in a fine sieve and briefly wash under cold water. Transfer to a medium saucepan, then add water and salt.

STEP 2 Bring to boil over high heat, put on a lid, then reduce heat to low and gently simmer for 25 minutes or until water has been absorbed and rice is tender.

STEP 3 Pour in vinegar and use a fork to stir it in, while also fluffing rice. Set aside for 5 minutes to cool slightly.

STEP 4 Use a pair of scissors to cut nori sheets diagonally from corner to corner to create 8 triangles.

STEP 5 Spoon a little rice onto one triangle of nori, placing rice on one half. Use a dessert spoon to spread and push rice down to adhere to create a very thin layer, leaving a 5mm border around the edge.

STEP 6 Drizzle with a little mayonnaise.

STEP 7 Top with vegetables and avocado, setting aside one slice of avocado.

STEP 8 Roll one corner of the ricecovered nori up and over the filling.

STEP 9 Continue to tightly roll up nori until filling is almost enclosed.

STEP 10 Using set aside avocado, push a little onto the exposed nori corner to help adhere the nori closed.

STEP 11 Continue rolling up until fully enclosed. Repeat with remaining nori, rice, mayo, vegetables and avocado.

STEP 12 To make dipping sauce, combine all ingredients in a small bowl. Serve temaki rolls with dipping sauce on the side.