Sushi Nori-Make Japanese cooking recipe

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500 g calrose rice
600 ml water
4 tablespoons rice wine vinegar
3 tablespoons sugar
2 1/2 teaspoons salt
5 sheets nori, seaweed
1 tablespoon oil
2 chicken breasts
4 tablespoons soy sauce
1/2 cucumber, cut into long thin slices
2 tablespoons wasabi paste (optional)

1Place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade.
2Wash the rice with 2-3 changes of water to remove excess starch – then drain well.
3Place rice in a saucepan with the water and bring to the boil with a lid on. Turn heat to low and simmer for 12 minutes.
4Remove from heat and sit for 10 mintes. Turn rice into a non metal bowl and fluff gently with a spatula.
5Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. Stir and heat for another 30 seconds.
6Pour over warm rice and gently turn a few times – set aside for rice to cool (refrigerate if in a hot climate).
7In a frypan heat oil and cook chicken breasts through. Cut into slices and set aside.
8Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.
9In the centre place a row of chicken and then a row of cucumber. Brush with a tiny amount of wasabi.
10Roll sheet from the bottom up and squeeze gently. Wrap in clingfilm and refridgerate until needed.
11Cut slices to desired thickness and serve with soy sauce.

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