Sushi Recipe
Ingredients 2 1/2 cups (540g) koshihikari rice 3 3/4 cups (935ml) cold water 1/2 cup (125ml) rice vinegar 2 tbs caster sugar 1/2 tsp salt 6 nori sheets 200g fresh salmon, cut into 1cm-thick batons 1 avocado, halved, stoned, peeled, thinly sliced Light soy sauce, to serve Wasabi paste, to serve Pickled ginger, to serve Method Step 1 Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly. Step 2 Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or...