Sushi (per group)

INGREDIENTS

1 C sushi rice

1 ½ C Water

1/3 C rice wine vinegar

2 t sugar

½ t salt

4 Nori sheets

10 cm cucumber cut into match sticks

10 cm carrot cut into matchsticks

1 chicken breast

¼ C soya sauce

1T Brown sugar

1T water

½ teaspoon crushed garlic (half a clove)

¼ t crushed ginger

METHOD

Place rice in a sieve and rinse the rice until the water runs clear then place in a pot with the water bring
to the boil then cover and turn down to a simmer cook for 15 minutes or until the water has absorbed .
Take off heat and leave to stand covered for 5 minutes

Place vinegar, salt, and sugar in a microwave safe jug and heat on high for 30 seconds. Stir to dissolve
the sugar. Transfer the rice to a plastic tray and sprinkle with the vinegar mixture gently turning and
fanning rice until it is cooled.

To prepare the chicken cut into small pieces and place in a bowl with the soya, water, brown sugar,
garlic and ginger, fry the chicken until the sauce has thickened and the chicken is cooked. Allow to cool.

Place nori sheet shinny side down on a sushi mat using damp fingers spread ¾ c rice over the nori,
leaving a 2cm strip at the short end, spread chosen fillings in the center of the rice. Using the mat roll up
firmly to form a roll cut into 6 slices.