Sushi rolls

Prep time: 40 minutes
Cook time: 30 minutes
Makes: 4–6 rolls

Ingredients
1/2 cup short-grain or sushi rice
1/4 cup sushi vinegar
1 carrot, peeled
1 telegraph cucumber
4–6 nori sheets
a little wasabi paste, optional
6 fresh kina, opened

Method
Wash the rice in a sieve until the water runs clear. Drain the rice and let it stand for 30 minutes.

Put the rice and 1 1/2 cups water in a saucepan and bring to the boil. Lower the heat, cover and then simmer for 12
minutes. In the last minute bring the rice back to a boil before taking it off the heat and standing it for 15 minutes. Do not remove the lid during the cooking and standing time.

Using a paddle, cut through the sushi vinegar and then transfer the rice to a wide container and spread out. Allow to cool for 10 minutes.

Cut the carrot and cucumber into julienne (very thin long slices). Set aside. Take a sheet of nori and place it on a bamboo sushi mat. Press a large handful of rice over the nori.

Drizzle a little wasabi paste down the centre, if wished.
Arrange a few cucumber and carrot slices on top and then place a single layer of kina on top.

Use the mat to help roll up the sushi firmly. Cut into 1-cm thick slices and arrange on a platter. Serve with soy sauce and wasabi on the side for dipping.

Variation
Use cooked crayfish meat to replace the kina.