Mini sushi

Name: Mini sushi
Yield: 20
Ingredients: ½ cup Short grain rice (Main); 1 cup Water; 1 tsp Sugar; 2 Tbsp Sushi vinegar, warmed (Main); 2 sheets Nori (Main); 8 slices Red capsicums; 8 slices Asparagus, blanched, or raw cucumber; 4 Tbsp Mayonnaise; 2 tsp Wasabi paste

Makes: 20

Jan Bilton

Food writer and cookbook author.

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This sushi recipe uses half sheets of nori so the rolls are half the size of normal sushi — much easier to nibble with drinks.

Ingredients

½ cup	Short grain rice (Main)
1 cup	Water
1 tsp	Sugar
2 Tbsp	Sushi vinegar, warmed (Main)
2 sheets	Nori (Main)

Filling

8 slices	Red capsicums
8 slices	Asparagus, blanched, or raw cucumber
4 Tbsp	Mayonnaise
2 tsp	Wasabi paste

Directions

Wash the rice well in a sieve. Place in a saucepan, add the water and bring to the boil.Cover, reduce the heat and simmer gently for 10 minutes. Remove from the heat and stand for 10 minutes, until the water is absorbed by the rice. Dissolve the sugar in the warm vinegar. Fork it through the rice. Cool.
Cut each sheet of nori in half. Spread about 2 tablespoons of rice over one half sheet leaving about 5mm at each edge. Place a line of red capsicum and asparagus across the rice. Dot with a little of the combined mayo and wasabi. Roll up and seal firmly. Cut into 2cm rounds.

See more of Jan's rice snack recipes