Ingredients ·4 sheets dried ‘nori’ ·150g sushi rice ·2225ml water ·salt ·50ml rice wine vinegar ·30g sugar ·1/2 cucumber, peeled, deseeded and batonned ·1/2 red pepper, as above ·Wasabi paste ·More wasabi to dip ·Soy to dip ·Pickled red ginger
Method 1.Wash the rice thoroughly, then put in a pan with the water and bring to the boil. 2.Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool. 3.When cool, put in a bowl, season and add sugar and vinegar. Mix well. 4.Lay out the nori sheets and spread a little wasabi on each. Put a line about 25mm wide of rice on the bottom edge, leaving a little gap. 5.Press some cucumber and pepper into the rice. Top with more rice and roll up tight. Chill for 30 minutes, then cut into 40mm long pieces. 6.Serve all of the accompaniments with the sushi rolls Simon Rimmer’s Picnic Recipes (exclusively for the Mateus Rosé Colour of Summer campaign) www.colourofsummer.com