Yes, this is easy. Believe me, the kitchen dummy of all dummies. It just takes following steps as shown…
- Cook japanese rice in a rice cooker.
- Once cooked, dump in a teaspoon of japanese vinegar, a pinch of sugar and salt.
- Stir the rice to even out the added flavours
- Leave the rice to cool down so that it won’t dampen your seaweed
- Get a sushi roller mat
- Place a piece of seaweed onto the mat
- Cover three quarters of the seaweed with the now cooler rice, leaving the quarter top of the seaweed
- Cut some zucchini and precooked unagi (eel) with sweet sauce (which you can buy from any supermarket, you could heat the unagi up for a minute in the microwave before cutting, just to bring out the taste) and arrange them horizontally, one inch from the bottom most part of your rice on seaweed.
- Sprinkle some salmon roe and add a long squirt of japanese mayonnaise.
- Roll up your sushi as tightly as you can, cut to desired sushi bite sizes and serve with some soy sauce and wasabi.
