Recipe from Japanese Cooking for the Soul (Ebury Press, £14.99). Photography by Howard Shooter.
3 tbsp seasoned vinegar for sushi rice
4 nori half sheets
4 long slices of cucumber
1 small carrot, around 80g (3oz), cut into very fine matchsticks
Teriyaki sauce, to drizzle
Spicy Mayo, to drizzle
Ready-made fried onions, to sprinkle
To serve: soy sauce, wasabi and sushi ginger
Make the rice according to the recipe below, using 220ml (8fl oz/1 cup) water and seasoned vinegar. Divide the rice roughly into four portions.
Put a sheet of nori on top of the sushi mat, shiny-side down and with the longest edge lying horizontally. Spread a portion of the rice to cover, then flip the nori over. Arrange a length of cucumber in the middle of the nori, followed by the carrot, spreading it out to the ends. Add a couple of slices of avocado and spread out again so it is even. Roll up to make an inside-out roll. Do the same again to make three more rolls.
Slice each into eight pieces, then drizzle with the teriyaki sauce, a little spicy mayo and top with the fried onions. Serve with soy sauce, wasabi and sushi ginger.
NB: Sushi Rice:
Great sushi starts with the perfect base of rice, one that sticks together well and holds its shape. To make it, it’s important to follow a few simple steps, but there’s no need for any complicated equipment – just a large bowl, a sieve and a pan with a tight-fitting lid.
Put the rice into a sieve and run cold water over the top. With the water running, use your hand to swirl through the rice until the water runs clear. This rinses the rice of any starch and dust from when the rice was milled.
Return the rice to the bowl and leave it to rest for at least 30 minutes before cooking and no more than 4 hours.
Tip the washed rice into the pan and pour over the correct quantity of cold water. You’ll need 120 per cent water to the volume of rice. Don’t worry about doing the maths on this – we’ve done that for you in each recipe. It’s just useful to know if you need to cook a much bigger quantity of rice. Put a tight-fitting lid on the pan and bring to the boil. As soon as the water’s boiling, turn the heat down to its lowest setting and cook for 8 minutes.
Take the pan off the heat, without lifting the lid, and leave to rest for 25–30 minutes. When the rice has finished resting, pour over the seasoned vinegar for sushi rice and use a wooden spoon or plastic spatula (not a metal spoon as it will break up the rice) to cut the vinegar into the rice to ensure all corners of the rice have been mixed thoroughly in. It’s best to use the rice while it’s still warm, so it sticks together properly. Once it has completely cooled, it won’t have the same sticky quality.