すし飯

PERFECT SUSHI RICE

Great sushi starts with the perfect base of rice, one that sticks together well and holds its shape. To make it, it’s important to follow a few simple steps, but there’s no need for any complicated equipment – just a large bowl, a sieve and a pan with a tight-fitting lid.

Put the rice into a sieve and run cold water over the top. With the water running, use your hand to swirl through the rice until the water runs clear. This rinses the rice of any starch and dust from when the rice was milled.

Return the rice to the bowl and leave it to rest for at least 30 minutes before cooking and no more than 4 hours.

Tip the washed rice into the pan and pour over the correct quantity of cold water. You’ll need 120 per cent water to the volume of rice. Don’t worry about doing the maths on this – we’ve done that for you in each recipe. It’s just useful to know if you need to cook a much bigger quantity of rice. Put a tight-fitting lid on the pan and bring to the boil. As soon as the water’s boiling, turn the heat down to its lowest setting and cook for 8 minutes.

Take the pan off the heat, without lifting the lid, and leave to rest for 25–30 minutes. When the rice has finished resting, pour over the seasoned vinegar for sushi rice and use a wooden spoon or plastic spatula (not a metal spoon as it will break up the rice) to cut the vinegar into the rice to ensure all corners of the rice have been mixed thoroughly in. It’s best to use the rice while it’s still warm, so it sticks together properly. Once it has completely cooled, it won’t have the same sticky quality.

ROLLING MAKI

These rolls are the ones where the filling is rolled inside the seaweed. There are a couple of alternatives, below, too. To help shape the rolls, you’ll need a bamboo rolling mat and clingfilm to cover it so that the nori stays dry and doesn’t become soggy and tear.

For each maki, use around 90g (scant 3½oz/generous ¹/³ cup) cooked sushi rice. These recipes call for 180g (6oz/scant 1 cup) dried weight of sushi rice which, once cooked, makes 360g (12½oz/generous 2 cups) cooked rice, so you’ll have enough for 4 rolls or 20 nigiri. To stop the rice from sticking, have a bowl of water handy to wet your hands. Or if you prefer to wear gloves, oil them lightly with sunflower oil first. Here’s the step-by-step guide below.

Step 1

Cover your rolling mat with clingfilm and put on a board. Place the nori sheet, shiny-side down, on the rolling mat. Gently spread the rice across the sheet leaving a 1cm (½in) border at the top and patting it out so that it’s lying evenly to the edges of the other three sides.

Step 2

Add the filling, according to the recipe, so it sits horizontally along the long edge of the nori and about 1cm (½in) in from the bottom edge. Slide the nori down the mat, so it’s in line with the edge of it.

Step 3

Use your fingers to hold the ingredients down and keep them secure. Tuck your thumbs underneath, then push the sushi mat forward in one swift movement up and over the filling, using your thumbs to help. Press the mat down to secure, then lift up the front and roll the mat further to finish rolling the maki. Make sure the seal is underneath, then press it again with the sushi mat. Remove the sushi mat and leave for around 1 minute for the edge of the nori to secure. Repeat this process for all four maki.

Step 4

Cut each in half with a sharp, fine-bladed knife, then each half into four pieces. If you find the knife sticks, run it under cold water but don’t dry or lightly oil it.

URAMAKI

Once you’ve mastered a straightforward maki roll, making a uramaki – an inside-out roll – will seem like magic. The rice is spread all over the nori sheet, then the nori sheet is turned over so that the rice is on the outside. The moisture in the rice helps it stick to the nori, then it’s pressed into shape with the sushi mat. When rolling up, leave a space between the edge of the mat and the nori (around 2.5cm/1in) to help make rolling easier.

FUTOMAKI

Where maki and uramaki make long thin rolls, a futomaki is a thick roll that is created by rolling up the nori from the shortest end.

NIGIRI

This is a small ball of cooked rice. Shape it into a small egg, then gently shape opposite ends into a slightly longer rectangular shape. Use your thumb and finger to gently press the sides and your other fingers to flatten the base. When covered, they should look long, round and curved. For these recipes, you’ll need around 18g (scant ¾oz) cooked rice.

How to cut cucumber

Put the cucumber on a board and trim the ends. Slice lengthways in half. Slice one half in half lengthways again, then trim the seeds away with a knife.

Cut a quarter of the cucumber into long strips, 22cm (8½in) long and around 1cm (½in) thick. The cucumber needs to be thick enough so that when you eat it you can feel and taste the crunch of the cucumber. Trim away any excess seeds that might still be on the strip.

This piece will sit longer than the width of the nori, but it’s trimmed off at the end. For a futomaki (shorter fat roll), cut the cucumber into 12–13cm (4½–5in) lengths.

How to cut salmon and tuna for nigiri and covering sushi rolls

For salmon, go to a fishmonger who sells sashimi-grade salmon – it must be super fresh and so will be safe to eat. Ask the fishmonger for a middle part of the fillet, around 25cm (10in) long and skinned and pin-boned, too. This will give you more than you need, but any excess can be used to make the long strips of salmon to fill a roll or chopped for toppings.

Put the salmon on a board and cut the thickest part of the salmon in the middle. To do this, lay the shortest end towards you and, starting at the top, follow the white spine in the middle, cut a couple of centimetres (just under an inch) in on either side. This will leave you with a thick, rectangular piece of salmon.

Cut the fillet into a block, the same length as a nori sheet. Starting at one end, angle the knife and slice on the diagonal (cutting on the bias of the fish) to cut the piece into thin slices, around 12g (scant ½oz) each. Each piece will measure around 0.5cm long, 2.5cm wide and 0.5cm thick (¼in long, 1in wide and ¼in thick).

The outside trimmings can be cut into long lengths, around 0.5cm (¼in) thick to go in the middle of the rolls. Or it can be finely chopped for a topping. Chill or freeze the outside bits if you’re not going to use them immediately.

For tuna nigiri, again you need to buy sashimi-grade tuna. Ask the fishmonger for a piece from a tuna loin around 8cm (3¼in) long. Traditional sashimi chefs work with the whole loin but, for our recipes, you can adapt a much smaller piece. Essentially, you want to cut the loin down into a block, about 3cm (1¼in) high and 3cm (1¼in) wide and around 8cm (3¼in) long, so you have a piece that you can work with. Cut the top off first, so that you can get the height to around 3cm (1¼in) high. Then trim either side to make it 3cm (1¼in) wide. Slice pieces, along the width so that they’re around 12g (scant ½oz) each. Use any leftovers, finely chopped, in other recipes or freeze for another time.

アボカド巻き

AVOCADO MAKI

Serves 4

Here is another simple roll, filled with a slice of creamy avocado.

FOR AVOCADO MAKI
TO SERVE

Make the rice according to the instructions on page 14 using 220ml (8floz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Place a sheet of nori on top of the sushi mat, shiny-side down and with the longest edge lying horizontally.

Spread out a portion of the rice on top, leaving a border of around 1cm (½in), then lay 2 slices of the avocado horizontally along the long edge, around a third of the way up.

Lift up the mat from the bottom over the avocado and press down. Continue to roll the sushi up and away from you, finishing with the seam lying underneath the roll. Press down to seal, remove the mat, and rest for 1 minute.

Set the first roll aside, then do the same again with the other three sheets of nori, and remaining rice and avocado. Slice each roll in half, then each half into four pieces.

Serve with the soy sauce, wasabi and sushi ginger.

かっぱ巻き

CUCUMBER MAKI

Serves 4

If this is your first time making sushi, here’s a great recipe to start with. Both this and the avocado maki only contain one filling ingredient each, so are easy to roll up. They’re also the most simple form of sushi – maki – where the sheet of nori seaweed lies on the outside.

FOR CUCUMBER MAKI
TO SERVE

Make the rice according to the instructions on page 14 using 220ml (8floz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Fill a small bowl with cold water.

Line the sushi mat with clingfilm and place a sheet of nori on top, shiny-side down and with the longest edge lying horizontally.

Spread out a portion of the rice, leaving a border at the top of around 1cm (½in). Lay a long stick of cucumber horizontally along the bottom edge, around a third in from the bottom.

Lift up the mat from the bottom over the cucumber and press down. Continue to roll the sushi up and away from you, finishing with the seam lying underneath the roll. Press down to seal so the seam is underneath, remove the mat and rest for 1 minute.

Set the first roll aside, then do the same again with the other three sheets of nori, and remaining rice and cucumber. Slice each roll in half, then each half into four pieces. Serve with the soy sauce, wasabi and sushi ginger.

カリカリ野菜巻き

VEGGIE CRUNCH ROLLS

Serves 4

The combination of crisp vegetables, sweet teriyaki sauce, spicy mayo and crisp fried onions is sublime here.

TO SERVE

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Put a sheet of nori on top of the sushi mat, shiny-side down and with the longest edge lying horizontally. Spread a portion of the rice to cover, then flip the nori over. Arrange a length of cucumber in the middle of the nori, followed by the carrot, spreading it out to the ends. Add a couple of slices of avocado and spread out again so it is even. Roll up to make an inside-out roll. Do the same again to make three more rolls.

Slice each into eight pieces, then drizzle with the teriyaki sauce, a little spicy mayo and top with the fried onions. Serve with soy sauce, wasabi and sushi ginger.

Veggie crunch rolls

山葵海老

WASABI EBI

Serves 4

The bright green coat of this inside-out roll is made from finely sliced pieces of avocado, spread out like a deck of cards on top of the rice. Use a sharp knife to cut through the avocado easily.

TO GARNISH

Preheat the oven to 220°C/425°F/gas mark 7.

Put the prawns on a baking sheet and bake for 17–18 minutes until golden brown. Turn halfway through so they’re golden all over. Cool and slice each in half lengthways.

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Steam the asparagus in a pan of boiling water for 2–3 minutes until they turn bright green and are just tender. Lift out and cool under cold running water. Slice each in half lengthways.

Put a nori sheet onto the sushi mat, shiny-side down and with the longest edge lying horizontally. Spread a portion of sushi rice over the nori to cover. Turn the nori over so it is facing upwards.

Put 3–4 pieces of prawn tempura and a slice of asparagus in the middle of the sheet, lying horizontally across. Roll up to make an inside-out-roll. Do the same again to make three more rolls.

Carefully peel the avocado halves. Lay one horizontally on a board. Carefully slice the avocado at a 45° angle into very thin slices, around 1mm (¹/8in) thick. Lift up with a knife and spread out on to one of the rolls so that the avocado covers all the rice. Cover with a sheet of clingfilm and lay the sushi mat on top. Press your hands all the way along to reshape the roll to help the avocado stick to the rice. Do the same with the other rolls.

To garnish, mix the mayonnaise and a touch of wasabi together in a bowl. Taste to check the balance is right.

Slice each roll into eight pieces, then put a small blob of wasabi mayo on top of each. Decorate the mayo with the ikura and serve with the soy sauce and sushi ginger.

Wasabi ebi

サーモンタルタル

CRUNCHY RICE SALMON TARTARE

Serves 4

For this recipe, the sushi rice is cooked as in other recipes, then rolled into a thick log. The crunchy element comes from a short spell of deep-frying, so each piece becomes a little cup to hold a portion of perfectly seasoned fresh salmon. It’s one of our absolute favourites!

TO GARNISH
TO SERVE

Make the rice according to the instructions on page 14, using 480ml (17fl oz/generous 2 cups) water and the seasoned vinegar. Holding the pan with one hand to steady it, use the other hand to squeeze the rice as much as you can to meld it together. Continue to do this until all the rice is sticking together easily and it looks quite smooth.

Roughly split the rice into two and lift one portion onto the middle of a sushi mat, spreading it out along the width. Wrap the mat around it and begin to shape it into a log. It will be much bigger than making other sushi as it’s double the quantity of rice. Keep rolling and shaping, pulling the mat tighter on the rice, until it’s set in an even log.

Do the same with the other portion of rice and transfer both pieces to the freezer for 3 minutes to set.

Meanwhile, heat the oil in a large saucepan or deep-fat fryer to 190°C/375°F or until a breadcrumb sizzles when dropped into the oil. Line a plate with kitchen paper.

Carefully lower a log into the hot oil and cook until golden, about 3–4 minutes. If your pan isn’t big enough, cut each log in half to make two shorter logs. Lift out and drain on the kitchen paper and continue to cook all the pieces. Transfer to the freezer to chill for 4 minutes.

Lift onto a board. Wet a very sharp knife and use to trim the ends from each log. The point of the knife needs to be pointed down around the roll so that the main part of the knife comes down quickly and evenly through the crispy rice. If you’ve cooked the logs whole, cut each into around 12 slices. The smaller logs will cut into around 6 slices. Lay the pieces flat on a platter.

Mix the salmon, ginger, soy sauce and mirin together in a separate bowl. Use a teaspoon to spoon a small portion onto each piece, then garnish with the sesame seeds, edible flowers and/or micro herbs, if desired.

Crunchy rice salmon tartare

鉄火巻き

TUNA CRUNCH ROLLS

Serves 4

These big fat rolls come courtesy of the futomaki method of rolling sushi. Instead of laying the nori sheet horizontally on the sushi mat, it’s put down lengthways, so you roll up from the short end to make a much bigger roll. The sliced sushi, filled with tempura prawns and cucumber, are then laid down flat and topped with a combination of fresh tuna, spicy mayo and – for the crunch – crispy fried onions. There’s a drizzle of eel sauce on there, too, which is a thick Japanese sauce made from soy, mirin and sugar (and no eel!), delivering a touch of sweetness at the end.

FOR MAKI
TO GARNISH

Preheat the oven to 220°C/425°F/gas mark 7.

Put the prawns on a baking sheet and bake for 17–18 minutes until golden brown. Turn halfway through so they’re golden all over. Cool and slice each in half lengthways.

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

While the rice is cooking, mix the tuna in a bowl with the spicy mayo – it will act as a glue, helping the tuna pieces to stick together and is also essential for spooning it onto the rounds of sushi.

Put a nori sheet, shiny-side down, on the sushi mat, with the shortest end towards you. Spread a portion of the sushi rice on the nori, leaving about 2cm (¾in) border at the top. Put one strip of cucumber and 2 pieces of prawn tempura in the middle. Use the mat to roll into a thick sushi roll or futomaki. Do the same with the remaining ingredients to make 3 more rolls.

Cut each roll into six pieces. Lay them down on a platter. Spoon a small amount of spicy tuna onto each piece.

Top with a drizzle of eel sauce, if using, spring onion, some crispy onions and sesame seeds.

カリカリサーモン巻き

SALMON CRUNCH ROLLS

Serves 4

Here’s our classic California roll – cucumber, avocado and salmon – wrapped in an inside-out roll, then finished with a drizzle of teriyaki sauce and spicy mayo, plus a sprinkling of moreish crispy onions.

FOR MAKI
TO SERVE

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Place a nori sheet on the sushi mat, shiny side down and with the longest edge lying horizontally. Spread a portion of rice all over the nori, then turn the nori over so it is facing upwards.

Put a stick of cucumber in the middle, then add a strip of salmon. Tuck a couple of slices of avocado on top. Roll up to make an inside-out roll (see page 16). Do the same again to make three more rolls.

Slice each roll into eight. With the 8 pieces still in a roll shape, drizzle over the teriyaki sauce and then the mayo. Scatter over the fried onions to cover the top.

Serve with the soy sauce, wasabi and sushi ginger.

特上サーモン巻き

SALMON TEMPTATION

Serves 4

A simple avocado and cucumber inside-out roll, rolled in aonori seaweed (flaked seaweed) for texture and flavour, is crowned with a spoonful of chopped fresh salmon. It’s both eye-catching and delicious.

FOR THE AVOCADO AND CUCUMBER INSIDE-OUT ROLL
FOR THE SPICY MAYO
TO SERVE

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Make the spicy mayo by mixing together the mayonnaise, Sriracha chilli sauce and the shichimi powder in a small bowl. Set aside.

Put a nori sheet on top of the sushi mat, shiny-side down and with the longest edge lying horizontally. Spread a portion of the sushi rice all over the nori to cover, then sprinkle over a little of the aonori. Flip the nori over so the shiny side is uppermost. Place 1 piece of cucumber and 2 slices of avocado in the middle and roll up. Do the same to make three more rolls.

Slice each roll into eight pieces and arrange on a plate so they each sit on their edges.

Spoon a little spicy mayo on top of each piece, then top each with the finely chopped salmon.

Sprinkle a few chives over each one, followed by a little shichimi powder. Serve with the soy sauce, wasabi and sushi ginger.

Salmon temptation

サーモン巻き

DOUBLE SALMON ROLL

Serves 4

With fresh salmon on the inside and layers on the outside, too these are rather clever as half the rolls are covered in salmon and half are covered in avocado slices. When you cut them into pieces, each roll is put back together, this time alternating the salmon roll and the avocado roll.

FOR THE INSIDE-OUT MAKI
TO COVER
TO SERVE

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

First make an inside-out maki. Place a nori sheet on the sushi mat, shiny-side down with the longest edge lying horizontally. Spread a portion of the sushi rice across the nori to cover completely. Turn the nori over so the nori faces upwards.

Lay a strip of salmon lengthways in the middle of the nori, then do the same with the cucumber and 2–3 slices of avocado, ensuring the avocado is evenly spread.

Holding the ingredients securely in the middle with your fingers of both hands, roll the mat over and press so that half the roll is set. Then lift up the mat and roll it forward again so that the sushi is completely rolled, with the seam underneath. Remove the mat. Do the same to make 3 more rolls.

Peel the avocado and lay one half on a board. Finely slice at a 45° angle, into 1mm (less than ¹/8in) slices. Use a long, sharp knife to lift the avocado up and onto the roll and spread out gently to cover the rice. Cover a second roll in this way. Cover each with clingfilm and press the mat on top, shaping to help the avocado stick to the rice.

Wrap around 10 slices of salmon over the top of each of the remaining rolls, spreading them out evenly, so that both are covered in salmon.

Slice each roll into eight pieces, then alternate each of the salmon rolls with each of the avocado rolls.

Arrange on plates and serve with soy sauce, wasabi and sushi ginger.

Double salmon roll

鮭とマグロの握り

SALMON AND TUNA SUSHI

Serves 4

Here’s another simple recipe. The rice is shaped into little ovals, then topped with slices of very fresh fish. A sharp fish knife is key here to slice the fish into super-thin layers that lie smoothly on top of the rice. If you like, dab a little wasabi on top of the rice before laying a slice of fish on top.

FOR THE RICE
FOR THE SALMON NIGIRI
FOR THE TUNA NIGIRI
TO SERVE

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Divide each portion again into five portions, then shape each one into an oval. Place on a plate while you shape the rest of the rice to make around 20 pieces in total.

Lay a piece of salmon onto half the rice shapes, then the tuna onto the other half.

Serve with all the accompaniments.

Salmon and tuna sushi

イカのカラマリ巻き

LUXURY CALAMARI ROLLS

Serves 4

These double fish rolls are a treat. The maki sushi is filled with avocado, cucumber and prawn tempura, then topped with a pickled calamari salad. If you can make the salad a day ahead, even better – the squid will be even more flavoursome as it will have had more time to pickle.

FOR THE CALAMARI SALAD
TO SERVE

Preheat the oven to 220°C/425°F/gas mark 7. Spread the prawns out on a baking sheet and bake for 17–18 minutes until golden. Turn halfway through so that they bake evenly. Set aside to cool. Slice each in half lengthways.

Make the calamari salad. Bring a small pan of boiling water to the boil and cook the squid for 3–4 minutes until the rings have turned white and feel tender when pierced with a fork or sharp knife. Drain well and cool quickly by spreading out on a plate.

Once cool, chop the squid into small pieces and put in a bowl. Add the mushrooms, bamboo shoots, sushi ginger, sugar, vinegar and sesame oil. Season with salt and set aside.

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Place a nori sheet onto a sushi mat, shiny-side down and the longest edge lying horizontally. Spread a portion of the sushi rice over the nori, leaving a 1cm (½in) border at the top. Place a piece of cucumber in the middle of the rice, followed by a couple of avocado slices. Top with 2–3 pieces of the prawn tempura. Roll up and set aside, then make the other three maki rolls.

Slice each roll into eight pieces, then turn each piece on its side to sit flat. Top each with a little spicy mayo. Spoon some calamari salad onto each, garnish with the spring onions and serve with the soy sauce, wasabi and sushi ginger.

スパイシーエビ天巻き

SPICY PRAWN TEMPURA ROLLS

Serves 4

Here are elements of a prawn cocktail, wrapped up in an inside-out roll. The difference is that it’s served with a spicy mayo to give a mouth-tingling chilli flavour.

TO SERVE

Preheat the oven to 220°C/425°F/gas mark 7.

Put the prawn tempura on a baking sheet and bake for 17–18 minutes until golden brown. Turn halfway through so they’re golden all over. Once cooked and cooled, halve the prawns lengthways.

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Put a nori sheet on the sushi mat, shiny-side down, with the longest edge lying horizontally. Spread a portion of the sushi rice all over the nori to cover it evenly. Sprinkle over the mixed sesame seeds. Turn the nori sheet over, so the rice is facing downwards.

Put 2 slices of avocado, a piece of cucumber and 1–2 pieces of the prawn tempura in the middle of the nori.

Keeping the edge of the nori sheet close to the edge of the mat, hold the ingredients with the four fingers of each hand, then use your thumbs to start rolling the mat and flip it over the ingredients. Press down firmly, then lift the mat up and continue to roll it forwards so that the sushi is rolled up. Press down firmly again using the mat. Remove the mat and rest for 1 minute.

Repeat to make three more rolls.

Trim the sides of each roll – you can leave one end with a prawn tail peeking out if you like – then slice each roll into eight pieces. Serve with the spicy mayo and the usual accompaniments.

Spicy prawn tempura rolls

サーモンの生春巻き

CRISTAL SALMON ROLLS

Serves 4

These refreshing rolls combine a rice-paper wrap with crisp lettuce, fresh salmon, a slick of cream cheese and a luxurious smattering of ruby-red tobiko fish roe.

TO SERVE

Make the rice following the instructions on page 14, using 145ml (5fl oz/generous ½ cup) water and the seasoned vinegar. Divide roughly into four portions.

Make a cristal roll. Fill a large bowl with warm water and soak a rice round in it for around 20 seconds (see page 76). It’s ready when it feels slightly floppy and silky when you pull it out of the water and the time will depend on the temperature of the water. Make sure that it doesn’t soften so much that it breaks up – it will soften more out of the water. Drain and place on a chopping board.

Add some lettuce leaves to cover the rice paper, leaving about a 1cm (½in) border around the edge. Flatten the lettuce down so that it sticks to the paper.

Spread a portion of the sushi rice in a thin layer over the top. Spread a quarter of the cream cheese thinly over the top of the rice and top with a quarter each of the avocado, cucumber and salmon. Sprinkle over a quarter of the tobiko and herbs, then roll up tightly, tucking the rice paper in at the sides. Repeat with the remaining ingredients to make three more rolls.

Leave each to set for about 1 minute, then cut the rolls in half, then cut each half into three, to make six pieces for each person.

Serve with the soy sauce, wasabi and sushi ginger.

豆腐の握り

TOFU NIGIRI

Serves 4

Here’s a vegetarian alternative to tuna and salmon nigiri. You cook the rice in exactly the same way, then slice pieces of pressed tofu and secure on top of the rice with a strip of nori seaweed. Sneak a dab of wasabi onto the rice before putting the tofu on top for a little kick of heat.

TO SERVE

Make the rice according to the instructions on page 14, using 220ml (8floz/1 cup) water and the seasoned vinegar.

Use a tablespoon measure to measure out 20 portions of sushi rice, each weighing 18g (just under ¾oz). Roll each piece into an oval shape and tap the bottom so that it sits flat.

Cut the tofu into 20 slices, each measuring around 3 x 8cm (1¼ x 3¼in) and 3mm (about ¹/8in) thick. Use the end of a chopstick or tip of a knife to put a dab of wasabi onto the top of the rice, if desired.

Lay a piece of tofu on top of each portion of rice, then wrap a nori strip around both to secure, snipping the end off if necessary. The moisture from the rice will seal the end. Serve with the soy sauce and sushi ginger.

See photograph on page 43.

野菜寿司セット

GREEN TEMPTATION

Serves 4

Different types of sushi come together in this vegetarian feast with a couple of twists. Red quinoa combined with the sushi rice gives the maki rolls a slightly nutty texture. In contrast, a handful of chives elevates the classic vegetarian Cali inside-out roll. We also like adding Tofu Nigiri (see page 41 and photographed here) to this green feast.

FOR THE QUINOA AND AVOCADO ROLLS – MAKES 4
FOR THE VEGGIE CALIFORNIA ROLLS WITH CHIVES – MAKES 2
TO SERVE

Drain the quinoa and put in a pan with the sushi rice for those rolls (see intro for tips). Cook following the instructions on page 14, using 220ml (8fl oz/1 cup) water.

Cook the sushi rice for the Cali rollls in a separate pan following the instructions on page 14 using 220ml (8fl oz/1 cup) water. Add the vinegar to each and stir in.

Make the quinoa and avocado rolls. Put a nori sheet onto the sushi mat, shiny-side down and with the longest edge lying horizontally along the mat. Spread a portion of the sushi rice over the nori, leaving a 1cm (½in) border at the top. Put 2 slices of avocado in the middle, lengthways, and roll up. Continue to make three more rolls. Cut each roll into eight pieces.

For the veggie Cali rolls, make an inside-out roll, following the instructions on page 44 for the recipe for the Secret Garden Rolls.

Arrange the pieces on platters and serve with soy sauce, wasabi and sushi ginger.

Green temptation

謎の野菜巻き

SECRET GARDEN ROLLS

Serves 4

There’s a lovely contrast here in this uramaki roll between the cool refreshing cucumber, creamy avocado and subtle onion tang from the chives. The whole roll is finished with aonori (flaked seaweed).

TO SERVE

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Put a sheet of the nori onto a sushi mat, shiny-side down and with the longest edge lying horizontally. Spread a portion of the sushi rice all over the nori to cover, then sprinkle a little of the aonori on top. Flip the nori over, then put a piece of cucumber, a couple of slices of avocado and a quarter of the chives in the middle. You may need to separate out the chives so that they sit evenly along the length of the nori sheet. Roll up using the sushi mat to help.

Do the same again with the rest of the ingredients to make four rolls. Cut each into eight pieces and serve with the soy sauce, wasabi and sushi ginger.

Secret garden rolls

スパイシーエビと
マンゴー巻き

MANGO TANGO ROLLS

Serves 4

You need just-ripe mangoes for this recipe – too hard and there won’t be the sweetness to marry with the prawns and spicy mayo. Too soft and the mangoes will be difficult to slice and shape on the roll.

TO GARNISH
TO SERVE

Preheat the oven to 220°C/425°F/gas mark 7.

Put the prawns on a baking sheet and bake for 17–18 minutes until golden brown. Turn halfway through so they’re golden all over. Cool and slice each in half lengthways.

Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.

Put a nori sheet onto a sushi mat, shiny-side down and with the longest edge lying horizontally. Spread a portion of the sushi rice all over to cover. Turn the nori over so it is facing upwards. Put 3–4 prawn halves and a quarter of the chives in the middle, separating the chives out so they spread to the sides. Roll up to make an inside-out roll. Do the same again to make three more rolls.

Put each mango on a board and, using a thin-bladed, sharp knife, slice either side of the stone. Peel each half. Lay one half on the board and slice horizontally to create very thin ovals. Keep it in its shape while you do the other 3 pieces.

Put the mango slices from one half on top of one of the rolls and spread out like a pack of cards (this is the same technique as the avocado in the Wasabi Ebi roll, see page 24). Cover with clingfilm and press and shape again into a round with a rolling mat. Cut into eight pieces. Put a dot of spicy mayo on top of each piece, then sprinkle over a little shichimi powder. Do the same with the other three rolls and mango slices and serve with the soy sauce, wasabi and sushi ginger.

Mango tango rolls