Red Rice Sushi Easy Wholegrain Rolls

Red Rice Sushi

• 3 cups red rice
• 6 cups water
• 1 teaspoon salt

Step 1: rinse rice two to three times, add salt and water and cook according to directions on the packet on a stovetop or in a rice cooker. Cool until warm but not cold.

Sushi fillings

Quick Egg Omelette Sushi

Makes 2 large sushi rolls, 4 cut in half

• 3 eggs
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 teaspoons oil for frying
• 2 sheets nori seaweed
• 1 tablespoon white sesame seeds

Step 1: Lay out the cooked and cooled rice on the bottom half of the nori sheet.

Step 2: Beat the eggs with the soy sauce and sugar. Heat a frypan on low to medium heat and add the oil and spread so that it covers the whole pan. Fry the thin omelette and slice in half horizontally and roll up one half in the sushi. You will make one omelette which makes enough for two large sushi rolls (four rolls if you cut it in half). Slice in half horizontally and roll one end in the sesame seeds.

Prawn, Cucumber and Seaweed Sushi

Makes 2 large sushi rolls, 4 cut in half

• 6-8 large king prawns, cooked and peeled
• 1/2 Lebanese cucumber, halved horizontally and then sliced into thirds vertically
• 1/4 cup seaweed salad
• 2 sheets nori seaweed
• 1 tablepoon shichimi tōgarashi powder (chilli powder)

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Step 1: Lay out the cooked and cooled rice on the bottom half of the nori sheet. Lay the prawns, cucumber batons and seaweed salad on top and roll up. Slice in half horizontally and roll one end in shichimi tōgarashi.

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Salmon and Avocado Sushi

Makes 2 large sushi rolls, 4 cut in half

• 100g/3.5ozs sashimi grade salmon
• 1/2 avocado
• 2 long stems of spring onion
• 2 sheets nori seaweed
• 1 tablespoon white sesame seeds

Step 1: Lay out the cooked and cooled rice on the bottom half of the nori sheet. Lay the salmon, avocado slices and spring onion and roll up. Slice in half horizontally and dip the end in sesame seeds.