Fakeaway Special: Sushi & Sides

Place the rice in a bowl. Stir, then drain. Repeat this a few times until the rice runs clear. Drain the rice and add to a pan with approx. 300ml of water.

Put a lid on the pan and simmer for 15 minutes on low heat. Turn off the heat and allow it to steam with the lid on for a further 10 minutes. Add the vinegar.

Lay out a nori sheet on a bamboo mat. Wet your hands and spread the rice across the sheet, leaving a 2cm space at the top. Press the rice down gently but firmly. Sushi rice is sticky, so it’s easier manoeuvre with damp hands.

For the filling, place a long sliver of cucumber and mackerel, or whatever you’re including, along the centre.

Dry your hands. With the bamboo mat to help you, roll the nori with everything in it into a long cylinder, applying pressure to create tightness. Seal the top end by dampening the nori with water. When it’s done, moisten your knife and slice across into bitesize rolls.

In a pan, gently heat the rice vinegar and sugar together so the sugar is dissolved.

Make sure the ginger is finely sliced. Muddle the ginger slices with the salt. Wash and drain. Allow the pickling vinegar to cool.

Store the ginger slivers submerged in the pickling liquid in a sterilised jar.

Simmer the green beans in water on the hob. Drain after a few minutes.

In a frying pan, dry fry the sesame seeds. Remove and pour into a pestle and mortar grind with the mirin, soy sauce, sugar and white miso. Or you can blitz it in a blender, just don’t over process it.

Add the spinach to the pan and wilt. When cooked, chop it.

Mix the sesame sauce with the spinach and beans. Season further it you want, and serve.

Make the teriyaki by gently cooking the sugar with the soy and mirin until it dissolves.

Pop the chicken and spring onions on the skewers. Fry or grill. In the final minute, pour over the teriyaki. Serve.