Step 1

Cook the rice according to your rice cooker or if you don’t have a rice cooker, follow the instructions here. *5

Step 2

Transfer the cooked rice to a separate bowl to cool it down. I used a Japanese wooden bowl*6 for sushi making.

Step 3

Prepare all the fillings that you are going to use and set aside. *7 see some suggestions

Step 4

I used Umeboshi (pickled plum), Okaka (bonito flakes), and Tuna. For Umeboshi, deseed the plums then divide the flesh into three chunks. For Okaka, place bonito flakes into a small mixing bowl and combine with soy sauce and mirin. For Tuna, drain the brine or olive oil and mix with 1 tbs mayonnaise.

Step 5

Prepare seaweed sheet (nori). ＊8

Step 6

Place cling wrap over a rice bowl.

Step 7

Place 1/6 of the cooked rice ( 3/4 cup or 120g) over the centre of the cling wrap and make a well.

Step 8

Put about 1tsp of umeboshi (or any fillings of your choice) on the centre of the rice then cover with the rice around.

Step 9

Wrap the cling wrap over the rice and squeeze and mould the rice into a triangle shape with your hands.

Step 10

Remove the cling wrap and cover the bottom of the rice triangle with a nori sheet and set aside.

Step 11

Repeat the same steps as above to use rest of the rice with other fillings that you prepared.