Sushi

1. To make sushi rolls, lay a nori sheet on the mat, shiny-side down. Dip your hands in vinegared water, then pat handfuls of rice over it in a 1cm layer, leaving the far edge bare.
2. Spoon a thin line of Japanese mayonnaise down the middle of the rice.
3. Lay your fillings, such as tuna and cucumber, in a line on top of the mayonnaise.
4. Lift the near edge of the mat up and over the rice, pressing gently to keep the roll tight.
5. When you reach the bare edge, brush it with a little water and finish rolling into a tight cylinder.
6. Lift away the mat, roll the sushi tightly in cling film, then cut into thick slices and unwrap.
7. To make pressed sushi, line a loaf tin with cling film and lay a thin layer of smoked salmon along the bottom.
8. Press about 3cm of rice over the fish, fold the cling film over the top and press down hard, using a second tin to help if you have one.
9. Turn the block out onto a board, cut it into fingers, then peel off the cling film.
10. To make sushi balls, set a topping such as half a prawn or a small piece of smoked salmon on a small square of cling film. With damp hands, roll walnut-sized balls of rice and place one on each topping.
11. Gather the corners of the cling film, twist to tighten into a ball, then unwrap and serve.

Tips from the ZestyPlate Kitchen

• Season the rice while it is still warm, then let it cool to room temperature before shaping.
• Keep a bowl of vinegared water beside you to stop the rice clinging to your fingers.
• Resist overfilling the rolls, or you'll struggle to seal and slice them.
• Use a sharp knife, dampen the blade and wipe it between cuts for clean slices.