Photo of Sushi by WW


1 - 4
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
To make sushi at home, you need some special seaweed called nori and lightly sticky rice. A sushi roll mat helps too, but baking parchment is a good substitute.


Brown Rice, dry

100 g, Thai jasmine

Rice Wine Vinegar

1 tablespoons

Caster Sugar

½ tablespoons


½ teaspoons


½ portion(s), medium

Egg, whole, raw

1 medium, raw

Soy Sauce

2 teaspoons, light

Sunflower Oil

1 teaspoons


1 quantity, nori seaweed - 3 sheets

Soy Sauce

1 tablespoons, to serve, (Kikkoman or Tamari)

Black pepper

½ teaspoons, freshly ground


1 small, salad, a few shreds


  1. Put the rice in a saucepan with 250ml (9 fl oz) water but no seasoning. Bring to the boil, cover, and simmer very gently for 10 minutes. Do not lift the lid.
  2. Mix the wine vinegar with the caster sugar and salt as a dressing. Remove the pan from the heat and allow to stand for 5 minutes. Then stir in the rice dressing. Cover again and make the fillings.
  3. Cut the cucumber in half lengthways. Remove the seeds and then cut into strips. Trim the strips so that they are long as the nori sheets are wide.
  4. Beat the egg with the light soy sauce and some pepper. Heat the oil in a small non-stick frying-pan and pour in the egg. Cook over a gentle heat so that it resembles a thin pancake-like omelette. Do not stir. To maintain a flat surface, burst any bubbles that pop up. Cover the pan for the last minute or two to let the top set.
  5. Tip the omelette onto a board and pat dry with kitchen paper. Trim roughly to a square and then cut into 3 equal lengths. Fold each length in half lengthways.
  6. Now make the sushi. Lay a nori sheet on either a sushi roll mat or a large sheet of baking parchment. Spread over a third of the rice but leave a margin of approximately 3cm (1¼ inch) at the end.
  7. Place a folded egg strip in the middle widthways, together with 2 strips of cucumber. Using the sushi mat or baking paper, roll the top of the nori sheet firmly over the rice and fillings like a Swiss roll. When you get to the end, give it a good squeeze, remove the mat and put the roll, join-side down, on a plate.
  8. Repeat with the remaining nori, rice and fillings. Cover with clingfilm and chill. Cut each roll into six. Arrange on a dark platter. To serve, put the Japanese soy sauce into a small bowl and scatter with a few wisps of salad onion.