Hand-rolled sushi

Makes

This is great for parties – guests can roll the sushi themselves. Vary the fillings as you wish.

This is great for parties – guests can roll the sushi themselves. Vary the fillings as you wish.

10 sheets nori seaweed, halved

Sushi rice (see other recipe)

Wasabi paste

SUGGESTED FILLINGS

400g/14oz fish (sea bass, tuna, salmon or smoked salmon) cut into uniform 6cm strips

400g/14oz vegetables cut into 6cm-long pencil-thick strips (eg avocado, cucumber, fresh carrot, pickled daikon, green beans, trimmed and blanched)

Hold a sheet of nori in your left hand and put a generous tablespoon of rice in the top left hand corner. Spread the rice to the centre of the bottom edge of the nori.

Use your finger to flatten the rice slightly, then dab a little wasabi paste on it. Arrange your choice of fillings on top so they point diagonally to the top-left corner of the nori. Roll into a cone shape and eat.