Get the hang of Japanese sushi with this master recipe.


Cuts into 18

Takes 45 minutes to make, plus cooling




225g sushi rice, rinsed and drained well

2 tbsp sushi vinegar

3 sheets nori seaweed

Wasabi paste, to taste

100g piece very fresh salmon, skinned and cut into thin strips

1/4 cucumber, halved, deseeded and cut into thin strips


1. Put the rice and 250ml water in a pan over a high heat. Cover, bring to the boil, then reduce the heat to medium for 5 minutes. Reduce the heat to low, cook for 10 minutes, then return to a high heat. Set aside, covered, for 10 minutes.

2. Transfer the hot rice to a bowl and stir in the vinegar. Now ‘cut’ and cool the rice, by folding a spoon through it several times.

3. Heat the nori sheets in a dry frying pan for a few seconds each side, until toasted. Lay on a rolling mat, rough side up and with the longest edge nearest to you. Spread over a third of the rice, with a gap at the top and bottom. Make a groove along the middle, dab in wasabi and fill with salmon and cucumber.

4. Lift the edge of the mat and roll firmly, holding the filling in place. Unroll the mat and using a wet, sharp knife, cut the roll into 6 pieces. Repeat to make 18. Serve with soy sauce and pickled ginger, if you like.