Easy Sushi

1 C sushi rice

2 C water

1 t salt

Nori seaweed

Avocado

Cucumber

Carrot

Cooked chicken

Cooked salmon

Rinse sushi rice under running water until water runs clear. Add water and salt to rice, bring to the boil and simmer until cooked. Allow to cool.

Place one sheet of nori seaweed, shiny side down on the sushi mat. Spread a heaped ½ C cooked rice across the seaweed sheet, leaving 2cm gap along the top edge.

Select your fillings and place in the line across the bottom edge. Suggestions are chicken, avocado, carrot; salmon, avocado, cucumber; avocado, carrot, cucumber.

Roll up the sushi, brushing water across the top edge to stick and seal the sushi roll. Place in fridge for an hour before cutting.