Sushi Roll

• Wash the rice with running water until the water runs clear.
• Add the water and rice to a saucepan over medium high heat.
• Bring the rice to a boil then reduce to a simmer. Cook out the rice. (8-10 min)
• Drain the rice into a wooden, plastic or glass bowl and cool. Avoid using metal bowls and utensils as we will add vinegar later and it may taint the flavour.
• Chop the shrimp into an even size (5 mm). Slice the spring onion and combine all with the mayo and sriracha sauce. Allow to marinade for 15 min.
• In a bowl, add the rice wine vinegar, sugar and salt. Stir to dissolve. A little heat can help speed up the dissolving process.
• Add the seasoning to the rice and cut through the rice with a wooden or silicon spatula to coat the rice. This action prevents the rice from getting damaged too much.
• Slice the cucumber into 5 mm x 5 mm strips.
• Take a sheet of nori and place onto the bamboo mat. Cover the nearest half of the sheet with a layer of seasoned rice.
• Lay across two strips of cucumber and fill between the two with shrimp mixture.
• Lift the edge of the mat and roll away from you applying firm downward pressure to roll a firm sushi roll.
• Cut each roll into eight bite size pieces.
• Enjoy with soy and ginger sauce.