Sushi platter: tofu-wrapped sushi, shiitake mushroom and vegetable sushi and ginger, tofu and wasabi sushi

Preparation method

1. To prepare the sushi rice, rinse the rice in cold water and add to a large pan with 1.5 litres/2¾ pints of water, a big splash of sake and one teaspoon of salt. Cook for approximately 10 minutes, or according to the packet instructions. Drain and leave to cool.

2. For the sushi rice seasoning, mix together the remaining ingredients until the sugar is fully dissolved. Pour this mixture over the rice and mix well ,then set aside until needed.

3. For the rolled sushi, soak the shiitake mushrooms in a bowl of hot water for 15 minutes, then drain and lay on kitchen roll to dry. Cut the mushrooms into very fine strips. Lay out sheets of nori seaweed on cling film, then add the cooked sushi rice along the centre leaving a little space at each end. Press the rice down to make it flatter and wider, gently shaping a slight channel down the middle. Place strips of the vegetables through the middle – the filling should be at least 1cm/½in deep.

4. Using cling film or a sushi rolling sheet to assist, roll up the rice around the filling, taking care not to rip the nori. Using a very sharp serrated knife, slice either end to make them neat, and then slice each length into approximately six pieces. Repeat until you have about 50 pieces of vegetable-stuffed sushi.

5. To prepare the ginger tofu sushi, blend the ginger with the oil to make a ginger paste in a food processor and season with salt. Slice the defrosted tofu into about 25 fingers approximately 1cm/½in thick. Marinate in the ginger paste for one hour in the fridge.

6. Cut the nori into 5mm/¼in wide strips, each about 15cm/6in long, to wrap around the tofu and sushi rice. Shape the cooked rice in the palm of your hand to make an oblong shape about 5cm/2in long and 2cm/¾in wide. Using the wasabi paste as a glue, place a small blob on top of the shaped rice, then stick a marinated tofu strip on top. Wrap a strip of nori around the tofu and rice - the seaweed will stick to itself as it starts to soften. Repeat to make 25 pieces.

7. To prepare the tofu-wrapped sushi, place the dashi, sake, mirin, sugar and salt into a large pan and heat. Lay the beancurd sheets in the warm broth, bring to the boil and simmer for 20-30 minutes, or until all the liquid has been absorbed and evaporated. Be careful not to let the skin stick to the pan.

8. Unfold the beancurd skin one sheet at a time and lay flat on a board. Using sharp scissors, cut into 10cm x 5cm/4in x 2in pieces – each sheet will make about four pieces. Place each piece on a flat surface, add a small ball of cooked rice, and roll the bean curd skin from one corner, making a small cone-shaped wrap around the sushi rice.

9. Lay out a selection of each of the sushi types on large platters and serve with the pickled ginger, pickled radish and light soy sauce.

1-2 hours preparation time

10 to 30 mins cooking time

Makes 100