Simple Sushi Rolls

Rinse the sushi rice in a bowl of cold water, swirling with your hands. Drain and repeat 3-4 times until the water runs clear. This removes excess starch, preventing the rice from becoming too sticky.

Transfer the rinsed rice to a pot and add 660ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Do not lift the lid during this time.

Remove the pot from the heat and let it stand, covered, for another 10 minutes. Do not remove the lid. This allows the rice to steam and finish cooking.

While the rice is resting, prepare the sushi vinegar by mixing 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. Once the rice is cooked, transfer it to a large, shallow bowl or a non-metallic surface. Drizzle the sushi vinegar over the rice and gently fold it in using a rice paddle or spatula, trying not to mash the grains. Continue to mix and fan the rice until it cools to room temperature.

Slice the smoked mackerel into strips. For the raw salmon, ensure it is sushi-grade. If it has been frozen and thawed, it is safe to eat raw. Otherwise, freeze it for at least 24 hours and then thaw before use. Slice the salmon into strips.

Cut the cucumber and carrot into thin matchsticks. Thinly slice the spring onions.

Place a bamboo sushi mat on a clean surface. Cover the mat with plastic wrap to prevent the rice from sticking. Place a sheet of nori, shiny side down, on the plastic-wrapped mat, leaving a 1-inch gap at the top edge.

Wet your hands with water to prevent sticking. Take a portion of the seasoned sushi rice and spread it evenly over the nori sheet, leaving the top 1-inch gap clear. You can also sprinkle sesame seeds over the rice if desired.

Arrange your chosen fillings (smoked mackerel, salmon, cucumber, carrot, spring onion) in a line horizontally across the rice, about one-third of the way up from the bottom edge. Drizzle with sriracha if using.

Using the bamboo mat, lift the bottom edge of the nori and roll it tightly over the fillings, tucking them in. Continue rolling, applying gentle pressure with your fingertips and the mat to form a compact cylinder. Use the clear 1-inch gap at the top to help seal the roll.

Once rolled, use the mat to gently press and shape the sushi roll. The clear gap of nori at the top should seal the roll. If it doesn't seal completely, you can dab a little water along the edge to help it stick.

Wet a sharp knife with water. Slice the sushi roll in half, then slice each half into 3-4 equal pieces. Wipe and re-wet the knife between cuts if necessary to ensure clean slices.

Arrange the sushi pieces on a plate and serve immediately with soy sauce, wasabi, and pickled ginger.