Easy Sushi

Serves 4

Chef Mariza de Jager

Sushi rice

  • 2 cups sushi rice
  • 2 cups water
  • ¼ cup rice vinegar
  • 2 Tbsp sugar
  • ½ tsp salt


  1. In large bowl, wash rice in several changes of cold water until water runs clear. Place rice in a large pot, add 2 cups water, and allow to stand for 30 minutes.
  2. Cover pot and bring to boil over high heat. Reduce heat to low, cook until water is absorbed, and rice is tender, about 15-20 minutes.
  3. Remove from the heat. Let stand, covered, for 10 minutes.
  4. In small pan, combine the vinegar, sugar and salt. Heat up mixture stirring until sugar is dissolved.
  5. Transfer rice to a shallow plastic bowl and sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly.
  6. With a wooden spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist.

Japanese mayonnaise (combine all ingredients and mix well)

  • 3 Tbsp mayonnaise
  • 1 Tbsp rice wine vinegar
  • 1 tsp soy sauce


  • 25g bag nori (seaweed) sheets
  • Fillings – choose from cucumber strips / smoked salmon / white crabmeat / tuna / red pepper / avocado / spring onion / avocado


  1. Lay a nori sheet on a sushi mat, shiny side down. Dip your hands in water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
  2. Spread over Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
  3. Top the mayonnaise with a line of your favourite fillings example: Salmon, Avocado and Cucumber
  4. Roll it up by lifting the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
  5. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
  6. Remove the mat and roll tightly in cling film before cutting the sushi into thick slices, then unravel the cling film.

Serve sushi with wasabi (optional – and fiery!), pickled ginger, soy sauce, and a glass of DUKE White Pinotage.