Try two kinds of classic vegetarian Japanese rolled sushi - begin with our simple yet delicious 'norimaki' [1] [1], and then progress to our slightly more challenging but great-looking inside-out sushi rolls [2] [2].

Thin Rolled Sushi

Makes 4 Rolls (24 pieces)

Ingredients:

230g Clearspring Sushi Rice [3] [3] (cooked and seasoned with Clearspring Sushi Rice Seasoning [4] [4] - click here [5] [5] for method)
1/2 cucumber (cut into fine strips)*
2 sheets Clearspring Sushi Nori [6] [6]
[7]2 tsp Clearspring Umeboshi Puree [7] [8]
Clearspring Sushi Mat [8] [9]

*Pepper, carrot or other fillings of your choice can also be used.

Method:

1. Make the sushi rice and mix with sushi vinegar (click here [5] [10] for method)

2. Place the Sushi Nori with the shiny side down on the mat.
Spread half the rice evenly over the nori, leaving 1cm clear
at the top.

3. Make a small hollow along the centre of the rice, spread
the Umeboshi Purée and lay on the fillings.

4. Begin rolling the mat from the near edge, keeping the filling in place with your fingers. Roll firmly but do not press so hard that the rice comes out of the sides.

5. Once you have formed the roll with the mat, pull out the far end whilst holding the front rolled end, to form the roll more tightly.

6. Remove the roll from the mat and cut into 6 pieces with a wet knife, using a steady sawing motion. Repeat with the other sheets of
nori.

You can create variety in your sushi by using other fillings.

Inside-out Sushi Rolls

Ingredients:

230g Clearspring Sushi Rice [3] [11] (cooked and seasoned with sushi vinegar - click here [5] [12] for method)
1-2 Clearspring Shiitake Mushrooms [9] [13], soaked for 15mins in warm water (retain water) with hard stems removed and finely sliced.
1/2 avocado
1/2 cucumber
1 sheet Clearspring Sushi Nori [6] [14]
2 tbsp Clearspring Green Nori Sprinkle [10] [15]
1 tbsp Clearspring Mikawa Mirin [11] [16]
2 tbsp Clearspring Organic Soya Sauce [12] [17]or Tamari Soya Sauce [13] [18]

Equipment:
Clearspring Sushi Mat
[19]Clingfilm

Method:
1. Place the Shiitake in a pan with the retained soaking water and season with the Mikawa Mirin and Shoyu [20] or Tamari Soya Sauce. Bring to the boil and simmer until the liquid has completely evaporated (roughly 15mins), then leave to cool. Cut the skinned and stoned avocado and cucumber into long thin strips.

2. Place a piece of clingfilm on the sushi mat and the nori on top. Spread the sushi rice over the nori, then sprinkle the Green Nori Sprinkle over the surface. Turn the layer of nori and rice upside down onto the clingfilm so that the nori is now on top.

3. Place the avocado, cucumber and shiitake mushrooms evenly down the centre. Roll the mat up from the near edge. Remove the roll from the mat and clingfilm and slice into 6 pieces with a wet knife.

For more ways of making your own sushi at home, please click here to download our new Make Your Own Sushi Leaflet [14] [21]