Not Mary Berry: Simple Sushi

I really love sushi and have done ever since my parents introduced me to it from a young age. After being at university, I remember thing how amazing it would be to have a go at making it myself, but at the time thought how crazy expensive it would be and so gave it a miss. A couple of months later, I returned home and a friend of mine's boyfriend (at the time) made my family and myself some and showed us how simple it was - the actual problem being that it was quite time consuming.

So, a few months later I had a go. The first time, I admit, was a bit of a disaster not least because I don't actually like completely raw fish (blergh) but later on I tried an angelcised version of the sushi and, using a recipe book I found at my mum's house as a base, I made the following sushi adapting the recipe as follows:

Sushi Rice
400ml Sushi rice
3 tbsp rice vinegar
2 tbsp caster sugar
1 tbsp sea salt

Wash the rice thoroughly, changing the water several times. If you're short of time, soak the rice in cold water for 15 minutes and rinse in a sieve and leave to drain for 15 minutes.

Once drained, place in a deep bottomed saucepan and fill with 500ml water. Cover, bring to the boil and leave for 5 minutes without removing the lid. Turn the temperature down and leave to simmer, covered for about 10 minutes. Don't lift the lid, then remove from heat and leave, still covered, for about 10 minutes.

Transfer the cooked rice to a large, shallow dish and sprinkle with the vinegar dressing. Using a large wooden or plastic spoon, fold and cool the rice as quickly as possible (I put mine in a dish, under a plate to cool and it worked a treat).

Once the rice has reduced to room temperature, get your nori and pass over a hot plate/hob or if neither of those things don't worry about it! Get a bowl of room temperature water and dip your finger tips in, then grab a couple of tablespoons and flatten 1/3rd on the nori. Once flattened place the fillings - cucumber/carrot/pepper/spring onion/avacado etc - and fill, then roll, tightly, running a wet finger along the crease of the nori to ensure the seal is made.

I have made a variety of sushi using the same method but with different ingredients in the middle, so I promise anyone who reads this, it is so easy and satisfying. Do it!!!