Sushi Sardine Roll

Ingredients

• 120g Ayam Brand™ Sardines in Extra Virgin Olive Oil
• 200g Japanese sushi rice / short grain rice
• 5g sugar
• 25ml vinegar
• 4 sheets Japanese dried seaweed wrap
• ¼ carrot, sliced
• ¼ cucumber, sliced
• Prepare rice according to packaging.
• Cut the carrots and cucumber into 10cm strips.
• Drain the sardines and cut them into lengthwise. Make 8 to 10 strips.
• Mix sugar and vinegar then stir into the hot rice.
• Using a sushi mat, spread thinly 4 tablespoons of rice on a seaweed wrap.
• Place sardine, carrot and cucumber on the centre.
• Form the sushi roll using the sushi mat. Seal the ends with some rice.
• Cut into 3cm rounds with a wet knife.
• Repeat until all ingredients are used.