2 cans King Oscar Sardines in Olive Oil or Soybean Oil, drained
345g short grain rice
45ml distilled wine vinegar
4 sheets Japanese nori (dried seaweed wrap)
Julienned vegetables (carrots, green onion, cucumbers)
Cook rice according to package instructions. Dissolve sugar in vinegar, stir into hot rice. Spread rice on cookie sheet and allow to cool completely. Place nori sheet shiny side down on sushi mat. Spread one-quarter of rice evenly over nori, leaving 2.5cm margin at top edge. Arrange layers of sardines and vegetables across center of rice parallel to top edge. Form sushi roll with mat, moisten nori margin, seal roll. With wet knife, slice into 2.5cm rounds. Repeat with remaining nori and filling.