Maki and Uramaki Sushi Rolls
Ingredients
- 320g sushi rice
- 100ml rice vinegar
- 2 tbsp sugar
- 1 teaspoon salt
- 200g raw fish , cut into thin finger length strips with about half the width of your finger
- 3 tablespoons each black sesame seeds and toasted sesame seeds
- 4 nori sheets
- ½ cucumber, julienned
- 2 avocados, thinly sliced
- 4 spring onions, julienned
- Japanese soy sauce
- Pickled ginger
- Wasabi
- Sushi mat (optional, you could just use clingfilm instead)
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