for the sushi rice:
660g cooked Japanese sushi rice
50ml sushi vinegar
for the thin roll (Your choice):
1 sheet nori seaweed
1 long strip of sashimi-grade fish(Tuna, Salmon, etc)
1 mini cucumber
1 strip Pickled Daikon Radish
1 fried egg,
2 sticks Kani
5-ounce can Tuna
1 tablespoon Japanese Mayonnaise
5 Shiso or Green onion
1 tbsp soy sauce
1/2 tsp wasabi
Moisten the inside of a sushi rice mixing bowl or a large bowl to prevent the rice from sticking. The rice needs to be freshly cooked and hot when preparing sushi rice.
Place the cooked rice in the bowl and add the sushi vinegar. Gently mix the vinegar into the rice using a rice paddle until the vinegar is well incorporated. Let the sushi rice cool down to room temperature. Cover the sushi rice with a moistened tea towel to prevent the rice from drying out.
Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
Place roughly 80g of sushi rice on the nori seaweed and spread across evenly leaving 1cm on the top edge. Add a small portion of wasabi and place the strip of sashimi grade fish in the centre.
Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder.
Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife.
Serve with soy sauce.