Cook: 15 min
For the sushi vinegar
140ml rice vinegar
1/2 tsp Salt
1 tsp concentrated dashi stock or dashi powder
For the rice
675g Sushi rice, (short-grain white rice)
To assemble the sushi
1/2 sheet yaki nori, available from specialist Japanese stores and some supermarkets
wasabi paste, to taste
100g raw Salmon
1 roasted red pepper, sliced
185g can Tuna
2 tbsp mayonnaise
2. For the rice: rinse the rice with cold water and drain. Repeat this three times so that the water almost runs clear. Put the rice into a shallow dish with the measured amount of water and leave to soak for at least 30 minutes (it could be left for up to 5 hours).
3. You can cook the rice in a rice cooker: simply follow the manufacturer’s instructions and then allow the rice to stand for 15 minutes. To cook the rice in a saucepan, tip the rice and water into the pan, cover tightly and then bring to the boil. Reduce the heat and simmer for about 15 minutes or until all the water has been absorbed (still with the lid on). Remove from the heat and then leave to stand for 15 minutes.
4. Spread the rice out onto a large, flat-based bowl (preferably made of wood) while the rice is still very hot. Gradually pour over the sushi vinegar and fold it in with a plastic or wooden flat spatula. Fold the vinegar into the rice, cutting through the rice at a sharp angle; do not stir – otherwise the rice grain will become lumpy and crushed. As you gently fold the rice, use your other hand to fan it until it comes to room temperature. Do not over-cool the rice or it will harden – the rice should be shiny and sticky, but the grains should remain separate. Place a damp cloth over the rice to stop it drying out.
5. To assemble the sushi: place a bamboo sushi mat on a clean work surface, rough-side up. Place one half of the yaki nori on the mat horizontally, rough-side up.
6. Spread the sushi rice over the nori sheet to cover evenly, leaving a 1½ cm margin on the side furthest from you. Spread the rice to smooth the surface, but do not press it down too hard. Spread a little wasabi paste, to taste, across the rice.
7. Prepare one of the fillings by mixing the tuna together with the mayonnaise in a bowl. Arrange the strips of fillings horizontally in a row along the centre – make one section with salmon and red pepper and the other with tuna mayonnaise and shiso leaves – and allow them to poke out of the sheet slightly. Hold the sushi mat with both hands and carefully roll up, neatly wrapping the different fillings in the middle while rolling away from the side closest to you. When rolled, hold the sushi mat with both hands and squeeze gently to firm up the roll.
10. Leave the roll on the work surface for at least 5 minutes with the nori joining side touching the work surface – this should enable the nori to stick naturally (you shouldn’t need to add water to help it stick).
10. Using a sharp knife, slice the sushi into pieces and serve
To stop the cooked rice sticking to your fingers, have a bowl with a little vinegar and water mixed in it to dip your fingers in before handling the rice.