Sushi rolls
| 1 Can | Appel tender fillets of herring in teriyaki sauce |
| 2 cups | Sushi rice |
| Nori seaweed leaves | |
| Soy sauce | |
| Wasabi and ginger (optional) | |
| 2 TBSP | Rice vinegar |
| 1 TBSP | Sugar |
| ½ TSP | Salt |
Wash the sushi rice thoroughly until the water runs clear. Boil the rice in a pan with 2 ½ cups of water, then leave to cool. In a small bowl, combine the rice vinegar, sugar and salt and pour over the rice. Stir well and leave the rice to cool.
Gently heat the herring fillets in teriyaki sauce in a pan and carefully cut or flake into small pieces.
Place a nori seaweed leaf on a sushi mat and spread a thin layer of sushi rice on top with moistened hands. Leave a small border at the top.
Spread the chopped herring fillets evenly over the rice. Carefully roll up the seaweed sheet with the sushi mat, pressing lightly to form a tight roll.
Use a sharp knife to cut the roll into even pieces. It helps to moisten the knife with water from time to time to prevent the roll from tearing.
Serve the sushi rolls with soy sauce, wasabi and ginger.
