Makes 3 servings

INGREDIENTS

• 120 g tin sardines in extra virgin olive oil
• 200 g Japanese sushi rice / short grain rice
• 5 g sugar
• 25 ml vinegar
• 4 sheets Japanese dried seaweed wrap
• ¼ carrot, sliced
• ¼ cucumber, sliced

PREPARATION

1. Prepare rice according to packaging.
2. Cut the carrots and cucumber into 10cm strips.
3. Drain the sardines and cut them into lengthwise. Make 8 to 10 strips.
4. Mix sugar and vinegar then stir into the hot rice.
5. Using a sushi mat, spread thinly 4 tablespoons of rice on a seaweed wrap.
6. Place sardine, carrot and cucumber on the centre.
7. Form the sushi roll using the sushi mat. Seal the ends with some rice.
8. Cut into 3 cm rounds with a wet knife.
9. Repeat until all ingredients are used.

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