Sushi

STEP 1: PREPARE SUSHI RICE SEASONING. In a small saucepan, combine 100 ml of rice wine with 2 tablespoons of caster sugar. Heat gently, stirring until the sugar fully dissolves. Remove from heat and let cool. STEP 2: SEASON THE SUSHI RICE. Transfer the cooked sushi rice to a large bowl. Pour the cooled rice wine and sugar mixture over the rice. Mix gently but thoroughly, using a cutting motion, until the rice is evenly coated. Allow the seasoned rice to cool completely to room temperature. STEP 3: PREPARE MAYONNAISE SAUCE. In a small bowl, mix together 3 tablespoons of mayonnaise, 1 tablespoon of rice wine, and 1 tablespoon of soy sauce. Set aside. STEP 4: PREPARE CUCUMBER. Slice the cucumber into thin strips suitable for sushi rolls, or small pieces for pressed sushi and sushi balls. STEP 5: MAKE SUSHI ROLLS (MAKI). Place one nori sheet on a bamboo sushi rolling mat, shiny-side down. Dip your hands in water to prevent sticking. Take a handful of seasoned sushi rice and spread it evenly over the nori, forming a 1 cm thick layer. Leave a 2 cm strip of nori clear at the top edge (furthest from you). STEP 6: ADD FILLING TO ROLLS. Spread a thin line of the prepared mayonnaise sauce down the middle of the rice. Arrange a line of cucumber strips over the mayonnaise sauce. STEP 7: ROLL THE SUSHI. Lift the edge of the bamboo mat closest to you. Fold it over the rice and filling, pressing gently to form a tight roll. Continue rolling forward, keeping pressure on the mat. When you reach the clear nori strip, moisten it lightly with water. This will help seal the roll. Finish rolling tightly. STEP 8: SLICE SUSHI ROLLS. Remove the rolled sushi from the mat. Tightly wrap the sushi roll in cling film. Press firmly to shape. Have an adult cut the wrapped roll into thick slices, about 2-3 cm each. Remove the cling film from each slice before serving. STEP 9: MAKE PRESSED SUSHI. Line a small loaf tin or a similar rectangular container with cling film, ensuring enough overhang to cover the top. Place a thin, even layer of your prepared cucumber on the bottom of the cling film-lined tin. STEP 10: ADD RICE AND PRESS. Carefully spread a 3 cm thick layer of seasoned sushi rice over the filling in the tin. Fold the overhanging cling film over the rice. Press down firmly and evenly on the rice. You can use another tin or a flat object to apply maximum pressure. STEP 11: UNMOLD AND SLICE PRESSED SUSHI. Turn the tin upside down onto a clean cutting board, like emptying a sandcastle. Remove the tin. Unfold the cling film and have an adult cut the block of pressed sushi into finger-sized pieces. Remove the cling film from each piece before serving. STEP 12: MAKE SUSHI BALLS. Take a small square of cling film. Place a small piece of cucumber in the center of the cling film. Using damp hands, form a walnut-sized ball of seasoned sushi rice. Place the rice ball directly onto the topping on the cling film. STEP 13: SHAPE SUSHI BALLS. Gather all four corners of the cling film around the rice ball and topping. Twist the cling film tightly at the top to form a firm, round sushi ball. Unwrap the cling film from the sushi ball before serving.