Japanese Sushi

Combine the rice vinegar and sugar in a small non-stick pan, mix it well and cook on a slow flame for 1 minute, while stirring occasionally. Keep it aside to cool completely.

Once cooled, add in the sesame seeds and mix it well. Keep it aside.

For the sticky rice, soak the rice in enough water for 15 minutes,. Drain well and keep aside.

Boil 2 and 1/2 cups of water and a little salt in a deep non-stick pan, then add the rice, mix it gently and cook on a medium flame for 15-17 minutes or till the rice is cooked and the water is evaporated completely, while stirring occasionally.

Transfer the rice into a plate and cool it completely, then add the prepared dressing and mix gently. Divide the rice into 2 equal portions. Keep aside.

For the stuffing, combine the red capsicum, green capsicum, cucumber, carrot, lemon juice and little salt in a bowl, toss it gently and keep aside.

Cover the bamboo mat with a cling wrap all over and seal it tightly. Place the bamboo mat on a clean, dry surface, place a portion of the prepared sticky rice over it and spread it evenly with wet hands leaving gap from all the 4 sides and press it gently.

Now place the sushi sheet over the spread sushi rice and press it gently. Place 4 red capsicum strips, 4 green capsicum strips and 4 carrot and cucumber strips overlapping each other on one side of the bamboo mat and sprinkle a little toga rashi evenly over it.

Roll it very tightly with the help of a bamboo mat, pressing each time while rolling. Gently remove the bamboo mat to get a sushi roll. Place it on a chopping board and cut the edges to make it look clean.

Place the sushi roll on a plate and refrigerate it for 15 minutes. Cut it into 8 equal portions using a sharp wet knife. Repeat the same steps to make 8 more pieces.

Serve it immediately with wasabi sauce, soy sauce and pickled ginger.