Sushi

Using an amalgamation of techniques from my new Fish cookbook by Hugh Fearnley Whittingstall and the Japanese cookery book I've had for a while, I finally had a try at making one of my favourite dinners - sushi.

I don't think my efforts matched up to the sushi from my favourite place, Yoshino Sushi on Shaftesbury Avenue in London, but I was still pretty proud of my efforts.

I made california rolls with smoked salmon, spring onion, cucumber and a hint of wasabi, wrapped in nori (seaweed):

Step one, assemble the roll on the sushi mat:


Step two, roll the roll and allow the nori to seal at the edges:


Step three, slice the column into pieces:


Finally, serve with soy sauce, pickled ginger, some wasabi, and a little extra cucumber and spring onion:


I also made nori with a streak of wasabi paste and smoked mackerel on the top, which you can see in the last couple of images. The mackerel could have done with being a little thinner, but it was a great flavour.

We had some chilli marinated seared tuna and jumbo prawns with the sushi. We dipped the prawns in lovely homemade garlicky mayonnaise. Fab dinner - probably our fish quota for the week!