Japanese mayonnaise (3tbsp mayo, 1 tbsp rice wine vinegar, 1tsp soy sauce) or buy premade Japanese mayonnaise
Fillings = white crab meat, smoked salmon, tuna, red pepper, cucumber, spring onion, avocado
Rinse the sushi rice in cold water until the water runs clear.
Add the rice to a saucepan with 300ml of cold water and leave to soak for 30 minutes then bring to the boil and simmer for 10-12 minutes, or until the water is all gone.
While the rice is cooking prepare you toppings and combine the mayonnaise, soy sauce and rice wine vinegar to make the Japanese mayonnaise. You can also use Siracha mayonnaise to make spicy sushi rolls.
Season the sushi rice and gently fold it in.
Toast the seaweed under a grill for 2-3 minutes or until the seaweed turns a vibrant green. You can also toast it over a gas flame. Just don’t set it on fire!
Assemble the sushi by placing the seaweed shiny side down on a sushi mat (if you have one). Add the rice and pat it down to about 1cm thickness. Leave about 1 inch at one end of the seaweed without any rice.
Next spread the Japanese mayo over the rice.
Add your topping down the centre. Pick a fish *crab, tuna and salmon), and a veg (pepper, cucumber, avocado, spring onion)
Roll the sushi, ingredient side away from you. Wet the free edge with some water to make it stick. Wrap it tightly (but not too tight). Wrap it in clingfilm and chill in the fridge for about 1 hour before cutting into circles.