Sushi rolls

Instructions

• 1

  To make the sushi vinegar, put the vinegar in a hand blender beaker and blend with the sugar and salt. Make sure it dissolves well.

• 2

  To make the sushi rice, gently wash the rice under running water. Drain and set aside for 10 minutes.

• 3

  Put the rice in a heavy saucepan with 550ml/1pt water and cover with a tight-fitting lid. Place the pan on a high heat and bring to the boil. Reduce the heat to low and gently simmer for 15 minutes.

• 4

  Turn the heat up to high for 10 seconds and then remove the pan from the heat. Let the rice steam, covered, for a further 15 minutes.

• 5

  Transfer the cooked rice to a large bowl (preferably a wooden tub). Gently drizzle over the sushi vinegar and mix in with a rice paddle or spatula. Do not overmix as it will make the rice too sticky. Let it cool down to body temperature.

• 6

  To make the spicy mayonnaise, mix the mayonnaise with the chilli garlic paste in a bowl. Set aside.

• 7

  To make salmon and avocado inside-out rolls, place a nori sheet on top of a sushi rolling mat, aligning the nori with the edge of the mat.

• 8

  Pick up some sushi rice (about 80g/3oz) and form it into a loose bar shape without squeezing it together.

• 9

  Hold the rice in one hand and begin to spread it across the middle of the nori using the thumb and index finger of your other hand to guide it evenly across the middle.

• 10

  Use your left hand to make a wall on one side and roll your right forefinger down to press the rice evenly over the nori, leaving a 1cm/½in gap at the bottom of the nori. Do not scrape the rice over the nori. Repeat on the right side. Use your fingertips to spread the rice evenly into any gaps in the middle, wetting your hands if they get sticky.

• 11

  Sprinkle chopped chives over the rice and flip the nori over. The gap should be nearest to you.

• 12

  Slightly above the centre of the nori is where the fillings are placed. Spread a stripe of wasabi across the rice, then add your filling. The salmon is placed in the centre of the nori. The avocado is placed alongside the fish.

• 13

  Start to roll. Using your index finger and thumb pinch the edge of bamboo and nori and fold upwards, holding the top half and the fillings in place with your other fingers.

• 14

  Turn the edge downward against the fillings, ensuring they do not move. The edge should be stuck against the fillings.

• 15

  Roll the top edge up towards you to close. The roll should be completely covered by bamboo. Roll slightly to seal, but do not press too hard, applying just enough pressure to make an even, firm shape. Remove the roll from the bamboo mat and place on a chopping board.

• 16

  With a very sharp, wet knife, cut the roll across in half and cut each half into thirds to create six pieces. Repeat the process with the remaining fillings.

• 17

  Use the same process for the spicy tuna filling, but replace the chives with sesame seeds. Turn the nori over and spread the spicy mayonnaise across, laying the tuna, avocado and spring onions alongside. Roll and slice as before.

• 18

  When you have used up the fillings, if you have any leftover rice and nori you can invent your own combinations. Serve immediately.