Events and Celebrations

  • 225 g (7½ oz) sushi rice
  • 450 ml (¾ pint) water
  • 4 spring onions, very finely shredded
  • 4 tablespoons seasoned rice vinegar
  • 1 tablespoon caster sugar
  • 25 g (1 oz) pickled ginger, shredded
  • 1 tablespoon toasted sesame seeds
  • 3–4 nori sheets
  • 100 g (3½ oz) very fresh wild salmon, sliced into small strips
  • 1 large skinless sole fillet, pin-boned and sliced into small strips
  • 10 cooked peeled prawns
  • light soy sauce, to serve

Put the rice in a heavy-based saucepan with the measurement water. Bring slowly to the boil, then reduce the heat and simmer, half-covered, for 5–8 minutes, or until all the water has been absorbed. Cover completely and cook very gently for a further 5 minutes, or until the rice is very tender and sticky. Turn into a bowl and leave to cool.

Stir the spring onions, vinegar, sugar, ginger and sesame seeds into the rice.

Use scissors to cut the nori sheets into 6 cm (2½ inch) squares. Dampen your hands and mould the rice into little ovals. Arrange the rice ovals diagonally over the nori squares.

Bring the pointed ends on opposite sides of the nori over the rice and arrange a piece of fish or a prawn on top. Arrange on a serving platter and serve with a small bowl of soy sauce for dipping.

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