Homemade Sushi

For the Sushi:

255g/9oz sushi rice

1 tuna steak, cut into long thin strips

1 smoked cod fillet, cut into long strips

5 sheets Japanese Sushi Nori sheets

1 cucumber cut into long strips

1 red/orange/yellow pepper cut into long strips

5 spring onions

3 tsp wasabi paste

To serve:

Light soy sauce

Wasabi paste or horseradish paste

Method:

Rinse the rice under cold water

Drain and put into a large saucepan with a lid a lid

Cover with water about 1cm above the rice

Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed

Remove from the heat, cover with a lid and allow to stand for 10 minutes then tip the rice onto a large flat clean tray so the rice can cool down

I use this time to cut all the fish and vegetables

To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top

Most recipes suggest you place the rice on the sheet using your hands but I find this is messy and not really necessary (even if it is more authentic)

Spread the rice thinly over three quarters of the seaweed, spreading it to the edges leaving the quarter the furthest away from you plain

Follow with a layer of fish, a piece of cucumber and pepper

Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands

Remove the roll from the mat and leave to sit with the joining edges downwards

Keep it in a cool place until you are ready to serve, but not in the fridge

Continue until you've used all the rice

To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6 or so pieces

Serve little bowls of soy sauce and wasabi paste

I use horseradish paste as this has no additives and much less sugar in that wasabi paste