Sushi

Directions

• Pat out some rice and lay a nori sheet on the mat shiny-side down, dip hands in vinegared water and pat handfuls of rice in a 0.01m thick (1cm) layer leaving the edge clear.
• Spread a thin layer of Japanese mayonnaise down the middle of the rice using a spoon.
• Add fillings (e.g., tuna and cucumber) in a line on top of the mayonnaise.
• Lift the edge of the mat over the rice and roll, applying pressure to keep a tight roll.
• When you reach the edge without rice brush with a little water to seal and continue rolling tightly.
• Wrap the roll in cling film and chill briefly, then unwrap and cut into slices.
• For pressed sushi: line a loaf tin with cling film and layer smoked salmon inside, then cover with about 30mm of rice and press firmly, fold cling film and press using another tin if available.
• Turn the pressed block out onto a board, cut into fingers and remove cling film.
• For sushi balls: place a topping (e.g., half a prawn or smoked salmon) on a small cling film square, use damp hands to roll walnut-sized balls of rice and place on the topping.
• Tighten the cling film corners to shape balls, unwrap and serve.