Now! I'm not going to profess to being any sushi expert! I love eating sushi, but that's about my limit, but this technique is just so simple that you don't even need one of those crazy sushi mats!
A friend showed me how to do it, and believe me when I say that if I can do it! ANYONE can!
I must however just say, joking apart, please please please make sure that the fish you use is super fresh, speak to your fishmonger, tell him what you're up to and he'll sort you out the best
I'm using Salmon but you can use mackerel, scallops, tuna, sea bass, sea trout etc etc
This recipe will make 6-8 pieces
100g of the freshest of fresh salmon which has been skinned and sliced into thin pieces
100g of cooked Japanese rice (recipe to follow)
Pickled ginger, soy sauce and wasabi to serve
For the rice
150g of Japanese rice
A splash of sushi rice vinegar
Firstly make the rice by washing off the rice under cold running water, drain and leave to stand for 10 minutes
Put the water and rice into a pan, cover and bring to the boil, simmer for 10-12 minutes, turn off the heat and leave with the lid on for another 10 minutes
Tip the rice onto a flat tray, sprinkle with the vinegar and mix really well, leave to cool completely