With all this time on your hands, why not get to grips with the Japanese dish?
To most people, ‘sushi’ calls to mind makizushi, the seaweed and rice rolls stuffed with fish and vegetables – maki means ‘to roll’, and zushi is the conjugated version of the word sushi. The umbrella term sushi encompasses nigiri, the oblong mounds of rice served with a topping, and western-style California rolls, filled with crab and avocado, as well as makizushi. Fun and fairly inexpensive to make, the rolls can be filled with anything that takes your fancy – canned tuna and smoked salmon do well as substituted for raw fish.
Ingredients 300g sushi rice, 100ml rice wine vinegar, 2 tbsp golden caster sugar, pinch of salt, 25g bag nori (seaweed) sheets
Filling ideas sashimi grade raw tuna and salmon, marinated mackerel fillet, crab sticks, prawns, carrots, cucumber, green beans, spring onion, avocado
Equipment sushi rolling mat or a tea towel, clingfilm, chopsticks
Serve with wasabi, pickled ginger, soy sauce and sprinkle with roasted white sesame seeds.
1. Wash and cook the rice
Wash the rice in a sieve until the water runs clear, drain it then soak in cold water for at least half an hour, up to two hours if possible. Put rice into a pan with an equal volume of water and bring to the boil, put the lid on, reduce the heat and then simmer on the lowest heat for 8-10 minutes. All the water should be absorbed. Next, put the rice in a bowl, add the rice vinegar, sugar and salt.
2. Lay the nori and rice
Grab your mat or tea towel and layer on clingfilm. Take some nori sheets and cut them to size. Put a thin layer of rice all over the nori sheet, leaving the bottom 1cm of the sheet clear. Distribute the rice evenly, pressing
down gently. Lay your chosen filling in a line horizontally across the rice and nori at the end closest to you.
3. Roll it up
Start rolling the mat very slowly from the bottom, making sure you’re tucking in the nori and keeping the roll tight. There should be no gaps between the rice and the filling.
4. Final step
Remove the sushi from the mat and place it on a clean, dry chopping board. Cut into even pieces with a sharp, wet knife, quickly and smoothly. Wipe the knife clean with every cut. Serve!