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Vegetarian sushi rolls

Veg

Ingredients

  • 250ml/8¾fl oz sushi rice, measured by volume

  • 2-3 tbsp Japanese rice vinegar or sushi vinegar

  • pinch of salt

  • 1 tbsp mirin (Japanese sweet rice wine) (optional)

  • 3-4 sheets nori seaweed

  • ¼ firm ripe avocado, halved, pitted and cut lengthways into thin strips and brushed lightly with lemon juice

  • 10cm/4in cucumber, de-seeded and cut into long thin strips

  • ½ red pepper, de-seeded and cut into thin strips

  • toasted sesame seeds

To serve

  • Japanese soy sauce

  • wasabi paste (hot green horseradish)

  • pink pickled ginger

  • You will also need a sushi rolling mat or heavy-duty foil.

Preparation method

  1. Put the rice in a sieve and wash well under cold running water until the water is clear. Drain, let stand for at least 30 minutes, then transfer to a heavy-based saucepan.

  2. Pour in enough water to cover the rice by 2cm (¾in). Cover with a lid and bring to the boil, then reduce the heat and simmer for about 15 minutes until the water is absorbed. Remove the lid, cover the pan with a clean tea towel and replace the lid. Let rest for 10 minutes.

  3. Transfer the cooked rice to a large non-metal bowl. (A brown skin may have formed around the pan - simply scrape the rice away from it.) Add the vinegar, salt and mirin, if using, and mix. For perfect sticky rice, stand the bowl near an electric fan, stirring the rice until cooled.

  4. To make the sushi rolls, toast the nori over a very low gas flame or electric hotplate for a few seconds until crisp, then put, shiny side down, on the mat or foil. Using wet fingers, put a handful of rice in the centre of the nori and spread it over the top, leaving a 2cm (¾in) band uncovered nearest to you. Using the back of your finger, press a shallow groove down the middle of the rice.

  5. Lay 1-2 strips of the avocado, cucumber and pepper in the groove (do not overfill or you will have difficulty rolling up the sushi). Lightly sprinkle with the toasted sesame seeds.

  6. Roll the mat or foil, starting from the front edge and rolling away from you, so that the rice and filling are enclosed in the nori if it doesn't stick once rolled. Remove the rolled sushi and put, join side down, in a flat container while you make the remaining rolls in the same way.

  7. Using a sharp knife dipped in hot water,trim and discard the ends, then cut the roll into 1cm (½in) thick pieces. Serve with soy sauce, pink pickled ginger and wasabi. The sushi can be made several hours in advance, left whole, wrapped in cling film and left in a cool place until needed, but do eat on the day of making.

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