This isn’t really a recipe but is really lovely served as a fresh and vibrant side for any curry. It’s great slathered on poppadoms as a starter or a snack and provides a welcome break from the rich heaviness of many curries.
1 tomato, diced
½ red onion, diced
3 thick slices of cucumber, diced
Small handful of fresh coriander, chopped
A few mint leaves, chopped
A pinch of cumin and chilli powder
A squeeze of lime juice
Salt and freshly ground black pepper
Mix all of the ingredients together in a bowl. Season to taste.
Tip: Season with salt when ready to serve as the salt will draw the moisture from the chopped veggies.
Sushi is so easy to make, tastes way better than the poxy, expensive stuff you buy in shops and you can tailor make it to include your favourite fillings or whatever you have to hand.
For the rice
300g sushi rice
100ml rice wine vinegar
2 tbsp golden caster sugar
For the Japanese mayonnaise
3 tbsp mayonnaise
1 tbsp rice wine vinegar
1 tsp sauce
For the sushi
25g bag nori (seaweed) sheets
choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, avocado, spring onion
To serve with all styles of sushi
wasabi (optional – and fiery!)
TO MAKE THE SUSHI RICE: Rinse the sushi rice in cold water until the water runs clear, then soak roughly two parts rice to three parts cold water in a saucepan for 30 minutes.
Next, bring the rice to the boil, cover and cook for 10 minutes or until the rice has absorbed all the water and is tender. Check the packet instructions for exact timings.
Stir through the rice vinegar and sugar.
Cool the rice down as quickly as you can by spreading it onto a baking tray and covering with a slightly damp tea towel.
Dampen your hands to prevent sticking when handling the rice.
Brush your knife with rice vinegar to prevent sticking and cut the roll into neat rounds.
TO MAKE SUSHI ROLLS:Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegar water then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
Spread over some Japanese mayonnaise.Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
Add the filling.Top the mayonnaise with a line of your favourite fillings – here I’ve used smoked salmon and cucumber.
Roll it up.Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
Stick down the sides like a stamp.When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
Wrap in cling film.Remove the mat and roll tightly in cling film before cutting the sushi into thick slices then unravel the cling film.
TO MAKE PRESSED SUSHI:Layer over some smoked salmon. Line a loaf tin with cling film then place a thin layer of smoked salmon inside on top of the cling film.
Cover with rice and press down.Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
Tip it out like a sandcastle.Turn block of sushi onto a chopping board. Cut into fingers, then remove the cling film.
TO MAKE SUSHI BALLS:Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
Make into tight balls.Bring the corners of the cling film together and tighten into balls by twisting it up then unwrap and serve.