Sushi

This is such a great type of sushi—it’s so simple and easy to make, there’s no need for a rolling mat, and even children can join in. All you need to do is prepare the rice and fillings and lay them out to let everyone have fun making their own sushi. The only thing to remember is to make sure you have prepared a generous amount because, I guarantee you, they will love it.

MAKES 20 cornets | PREPARATION TIME 45 minutes, plus sushi rice and ingredient preparation

INGREDIENTS

10 sheets nori seaweed, halved across the grain | 1 quantity sushi rice | wasabi paste | 14oz (400g) skinless fillet of any fish, preferably of different types, such as tuna and salmon, cut for hand-rolled sushi | 3¹⁄₂oz (100g) salmon roe or flying fish roe | ¹⁄₂ quantity rolled Japanese omelet | 14oz (400g) vegetables in total, such as steamed carrots, blanched green beans, cucumbers, and pickled daikon, cut into pencil-thick strips about 2¹⁄₂in (6cm) long

METHOD

1 Hold a piece of nori in your left hand and put 1 generous tbsp sushi rice in the top left-hand corner.

2 Spread the rice to the center of the bottom edge of the nori. Use your finger to flatten the rice slightly, then dab a little wasabi paste on it.

3 Arrange your choice of fillings on top of the rice so they point diagonally to the top left-hand corner of the nori.

4 Fold the bottom left-hand corner of the nori toward the top right-hand corner, wrapping it around the rice and fillings.

5 Continue rolling until the nori forms a cornet shape that holds the rice and fillings.

Other recipes

Try other fish fillings, such as sea bass, red snapper, halibut, tilapia, cod, vinegar-marinated mackerel, and smoked salmon. Other good vegetable fillings for this sushi include avocado, mustard cress, and perilla leaves.

Hand-rolled sushi