2 cups (400g) sushi rice (koshihikari rice)
2 garlic cloves
⅔ cup (160 ml) sushi seasoning (seasoned rice vinegar)
25g packet of 10 nori sheets
2 lebanese cucumber, seeds removed and thinly sliced
sashimi-grade tuna or salmon
teriyaki chicken pieces
to serve, wasabi, soy sauce and pickled ginger
To make the rice; Fill bowl to the 2L MAX STEAM WATERLINE. Wash rice well in sieve until water runs clear and place inside INNER STEAMER BASKET in an even layer. Place STEAMER BASKET inside bowl and close lid.
Select 105C/25 min and press START. At the beep (preheating finished) and water is boiling reduce temp to 100C. (This will prevent starchy water boiling over and dripping out from the lid).
At the end of cooking time, remove INNER STEAMER BOWL from water; allow rice to stand for a 5 minutes before tipping into a non-metallic bowl or tray.
Fluff the rice using a cutting motion with a silicone spatula and cooling rice by fanning away any steam that is released.
Sprinkle over a few tablespoons of the vinegar and continue to fluff and fan the rice to mix it through. Continue in this manner until rice is only just slightly warm to touch (body temperature). Cover rice with a damp tea towel until ready to use.
To make the sushi rolls; fill a small bowl with cold water and add a few teaspoons of the sushi seasoning vinegar. Use this to dampen your hands when handling the rice.
Place shiny side of Nori sheet down on a bamboo rolling mat. Spread rice evenly over, keeping a 2cm border free of rice at the top of the nori sheet. Place fillings in a straight line across the centre.
Lift the front of the bamboo mat closest to you and roll up tightly. Just before reaching the end of the nori sheet, brush the exposed nori strip with a little of the seasoned water. Apply gentle pressure to seal.
Eat whole or slice with a dampened knife. Serve with soy sauce, wasabi and pickled ginger.