Sushi Rolls - easier than you might think!

Our whole family loves sushi and we've found a recipe that works for us. This recipe is adapted from my favourite cookbook, the Guilt-Free Gourmet, but Jessica and Jordan Bourke.

255 g brown or white sushi rice

50 ml mirin (sweetened rice wine)

5 nori seaweed sheets

350 smoked mackerel, cut into thin strips (tuna or salmon would work equally well)

2 spring onions cut into thin strips

1/2 red bell pepper

To Serve:

pickled sushi ginger

light soy sauce

Serves 4

Wash the sushi rice under cold water and drain well. Place in a pan with a lid and add 550ml water. Bring to a boil uncovered and then simmer very gently until nearly all the water has been absorbed. Remove from theheat, cover and let stand for 15 mins to absorb the last of the water.

Spread the rice out over a clean baking sheet. Drizzle with mirin, turning it with a spatula to help it cool down.

While it is cooling, wrap your bamboo sushi mat in clingfilm, squeezing out any trapped air to prevent the rice from sticking. Lay the mat lengthways in front of you. Take one nori sheet and lay it out, shiny side down on the mat. With wet hands, take a smal handful of rice. Starting at the far end, spread and pat the rice across the nori sheet leaving a bare 1/2 cm gap along the edge of the sheet closest to you. Add more rice if needed, but it should be no more than 1 cm thick.  Flip the sheet over so the rice is now facing downward with the edge free of rice still closest to you and in line with the edge of the mat. Across the middle of the nori lay 3 lines of fish, spring onion and pepper.

Then, using the mat, roll the edoge of the sheet closest to you over the filling in the middle, tucking it over firmly so the filling is enclosed. When it looks like you are about to roll the mat into the sushi roll, pull the mat back and continue to roll applying even pressure and tightening as you roll, using the mat to shape it. Once the roll has come together, carefully take it off the mat, lay the mat over it and press and smooth the roll, compressing it tightly and evening out the ends. With a sharp, wet knife, cut the roll in half and then each half into 3 or 4 pieces. Repeat with the remaining ingredients.

Enjoy as a starter or even just as a snack!