Have you ever made sushi before? It’s so much easier than you think. My tip is to make your sushi rolls when the rice is slightly warm as this makes it easier to shape than with cold rice. Here I’ve given a recipe for the sushi rice. Simply add whatever you fancy to it, I’ve added cucumber and peppers for a light vegetarian / vegan option.

Ingredients

Pack of sushi nori ( seaweed wraps)

250g sushi rice

330ml water to boil rice in.

3 tablespoons Japanese rice vinegar

2 tablespoons sugar

1 teaspoon salt

A few slices of cucumber and pepper to fill.

Method

Rinse your rice under the tap in a sieve until the water runs clear. Soak it in water for 20 minutes or so, then drain thoroughly.

Add the rice to your 330ml of water over a low heat and bring to the boil. Simmer gently for approx 10 minutes leaving the lid on.

Allow the rice to stand.

Mix up your seasoning and stir into the rice.

Lay out each wrap and coat lightly with the sushi rice adding your fillings down the centre.

Gently roll into a cigar shape as tightly as you can lightly wetting the edge of the wrap so it sticks together.

Slice into rounds with a sharp knife.

Serve with soy sauce and wasabi.