Ingredients

For the summer rolls:

• 125g Sushi Rice (uncooked weight)
• 2 tbsp Rice Vinegar
• ½ tsp salt
• ½ tsp sugar
• 8 rice papers

For the filling:

• 1 cup cabbage
• 1 carrot
• 1 cucumber
• ½ mango
• ½ avocado
• 1 sheet Sushi Nori
• 2 tsp Black Roasted Sesame Seeds

For serving:

• Mayo Wasabi

Instructions

1. Place the sushi rice into a pot and add 175ml of cold water. Cover the pot, bring it to a boil and simmer for 10 minutes. Turn off the heat but keep the lid on and leave the rice to rest for 15 minutes.
2. Then, remove the lid and fluff the rice with a fork or rice paddle. Mix together the rice vinegar, salt and sugar and pour these over the rice while still hot. Add the nori flakes, and mix gently to combine. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.
3. Cut the vegetables and mango into thin strips for the filling. Cut the nori algae sheet with scissors into strips, about 4 inches long.
4. Start to assemble your summer rolls. For approximately 15 seconds, dip your rice paper in a dish of warm water until it becomes soft. Once soft, place on a clean kitchen towel and add the cooked rice to the bottom half of the rice paper. Add vegetables and mango. Finally, add a strip or two of nori algae and sprinkle with black sesame seeds.
5. Roll your sushi summer roll, be careful with the rice paper. With a sharp knife, cut the roll in half and set aside on a plate.
6. Serve immediately with wasabi mayo and enjoy!