Ingredients:

• Wasabi paste 4pcs *2.5g

• Soy sauce 4pcs *8.2ml

• Vinegar 4pcs *5g

• Ginger 6pcs *9g

• 1 bag Sushi rice around 500g

• 1-piece Rolling Mat

• 4 pairs Chopsticks

• 6 Nori sheets

• Sesame seeds

• Tobiko

For Filling:

• salmon, cucumber,

• avocado, tofu & red bell pepper

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Method:

1. Wash the rice 2 to 3 times & drain it.

2. Cook the rice with same the amount of water and let the rice sit for at least 30 minutes before using.

3. Mix the rice in a cutting motion, add vinegar and   mix gently... (don't over mix the rice)

4. Divide the rice into 12 even portions and keep that aside.

5. Place the Nori sheet (Shiny side down)
   Moisten your hands & grab some rice press it evenly on the nori with 1 cm margin left.

6. Squeeze some wasabi paste in the middle of the rice. 

7. Place your favourite filling in the middle of the rice (Always make sure to bring the sheet to the edge of the mat before rolling.

8. Roll the mat & stop when you have about 1 cm margin left.

9. Open the mat and roll again to join the edge of nori & press it gently to make the roll firm.

10. Cut sushi roll in half then cut each half into 3 pieces.

Serve the sushi immediately with wasabi paste, ginger & soya sauce.