Uramaki Sushi

Ingredients:

320g Japanese Rice, Uncooked
4 x nori sheets (halved)Place half a sheet of nori shiny side down and the lines in the nori running vertical on a sushi mat. 

Fillings: 
Anything you like; vegetables, salad, fish, cream cheese, All thinly Sliced. Go wild! 

You'll need
2 sushi mats or cling film will work as well
Small water bowl


Step 1:

Cook the rice according to the instructions on the packet. Spread out in a large dish and leave to cool completely. (you may have to flip the rice so cool all the rice). 

Step 2:

lay the seaweed on a sushi mat. Put about 3 heaped tablespoons of sushi rice on the seaweed. Quickly dip your hands in the bowl of water and gently spread the rice all over the nori sheet using your fingertips. Place the other sushi mat over the rice and using both your hands press firmly but gently on the mat to secure the rice onto the nori sheet. Flip the sushi mats around so the mat facing up is now facing down. Remove the top sushi mat and you should see the rice facing down and the nori facing up.

Step 3:

Spread on your choice of fillings. I used various vegetables and low fat cream cheese for this particular sushi roll.

Step 4:

Roll the mat forward and bring the nori and rice over the fillings. Press down firmly but gently to create a roll shape. Wrap the mat around the sushi roll to form a secure roll shape. 

Step 5:

Place on a chopping board and slice. You should clean the knife between each cut. Each roll should make about 8 slices.