Many young people from a great variety of cultures visit the O'Brien's idyllic backpackers accommodation. An eclectic collection of international dishes, all with a Kiwi twist such as this one, await the visitors.

Ingredients

• ½ cup short-grain or sushi rice
• ¼ cup sushi vinegar
• 1 carrot, peeled
• 1 telegraph cucumber
• 4-6 nori sheets
• a little wasabi paste, optional
• 6 fresh kina, opened

Method

1. Wash the rice in a sieve until the water runs clear. Drain the rice and let it stand for 30 minutes.
2. Put the rice and 1½ cups water in a saucepan and bring to the boil. Lower the heat, cover and then simmer for 12 minutes. In the last minute bring the rice back to a boil before taking it off the heat and standing it for 15 minutes. Do not remove the lid during the cooking and standing time. Using a paddle, cut through the sushi vinegar and then transfer the rice to a wide container and spread out. Allow to cool for 10 minutes.
3. Cut the carrot and cucumber into julienne (very long thin slices). Set aside.
4. Take a sheet of nori and place it on a bamboo sushi mat. Press a large handful of rice over the nori. Drizzle a little wasabi paste down the centre, if wished. Arrange a few cucumber and carrot slices on top and then place a single layer of kina on top.
5. Use the mat to help roll up the sushi firmly. Cut into 1cm thick slices and arrange on a platter. Serve with soy sauce and wasabi on the side for dipping.

Cooks Tips

- Use cooked crayfish meat to replace the kina.