Nigiri sushi and maki rolls

1. 1

   To make the sushi rice, wash the rice in a bowl of cold water 4 or 5 times, until the water runs clear. Cover the rice with plenty of cold water and leave to soak for 30 minutes.

2. 2

   After 30 minutes, drain the rice and put it in a pan with 390ml/14fl oz water. Cover the pan with a lid and bring the water to the boil, then turn down the heat and cook very gently for about 10-12 minutes until the water has been absorbed. Take the pan off the heat and set it aside, with the lid on, and leave the rice to steam for a further 10-15 minutes.

3. 3

   Mix the rice vinegar, sugar and salt and stir it into the rice while it’s still hot, making sure it’s well distributed. Tip the rice onto a large plate or tray and cover with a clean tea towel. Leave to cool.

4. 4

   To make the nigiri, prepare the sea bass. Slice the fish on the diagonal into 8 pieces about the size of your thumb. Using wet hands or a nigiri mould, shape some rice into 8 lozenges about 5cm/2in long. Smear the top of each with a little wasabi, then top with a slice of sea bass. Brush the top of the fish with soy sauce.

5. 5

   To make the maki rolls, arrange half a nori sheet on a sushi mat and spread it with a layer of rice, leaving a border of about 1cm/½in on the edge furthest from you. Make a slight indent across the rice about half way up. Mix the crab and mayonnaise together and arrange a quarter of this along the indent, then add a couple of slices of avocado.

6. 6

   Using the mat, roll away from you, catching the filling into the roll. Repeat with the remaining ingredients to make 3 more rolls. Using a wet knife blade or a serrated bread knife, cut each roll into 4 slices. Clean the knife blade between cuts to ensure a clean edge.

7. 7

   Serve the nigiri and maki rolls with the soy sauce, wasabi and pickled ginger.

1 serving ≈ 63 g

Nutrition values are estimates. - means data is unavailable.