2 C. Japanese rice (around 430g)

6 Tsp. sushi rice vinegar (or check label)

1 Tsp. sake (optional)

1 piece dried konbu (optional)

2 eggs

1 egg yolk

2 tsp cornflour

Large pinch salt

Pinch sugar

Vegetable oil

1 Cucumber

1 Carrot

Handful mange tout (cooked)

4 tofu pouches (optional)

16 large prawns (shrimp)

1/2 C. edamame beans (cooked)

 

Make your sushi rice – I recommend you buy a rice cooker, as it takes all of the guesswork and stress out of cooking rice. Mine cost me about £10 three years ago and is still working fine. Firstly, wash the rice thoroughly and leave it to soak for half an hour. Then, drain and add your sushi rice to the same quantity of water in your rice cooker. Add the sake and konbu if using, then switch on and leave to cook. Once it has finished, leave it to rest for 15 minutes. Turn the rice out into a damp, flat container (like a Pyrex oven dish) and add the sushi rice vinegar. Using a damp wooden spoon, turn the rice gently to coat it in the seasoning. At the same time, fan the rice to cool it and help it to absorb the dressing. Continue until no visible steam rises from the rice, and place it under a damp kitchen towel. Make thin Japanese omelettes by combining the eggs, egg yolk, salt and sugar in a bowl. Add the cornflour dissolved in 4 tsp water. Heat the oil in a frying pan, and add enough oil to coat the base. Thinly cover the pan with the egg, and heat until almost set. Then, turn the omelette over to finish it off. Do not allow it to colour. Continue until all the egg has been cooked, then roll the omelettes up and shred them finely. Prepare the carrot by peeling it and cutting it into thin discs. Then, using a flower-shaped cutter, cut the discs into flower shapes. Use your cucumber to make a pretty garnish. A simple method is to cut the cucumber thinly on a diagonal, cut through it to the middle, and then twirl the ends in opposite directions (see picture). If you’re using them, drain the tofu pouches and shred finely. Cut the mange tout at sharp diagonals. Divide the sushi rice into four bowls. Scatter over the shredded tofu, omelette and edamame beans. Finally, arrange the carrots, cucumber and prawns.