How to make your own sushi

I have an ambivalent attitude to sushi. It has become, on the one hand, one of the favoured foods of the joyless ‘clean eating’ and perpetually-dieting brigade. On the other, sushi is as delicious as it is healthy; filling but not heavy; dainty but not pretentious. No need to feel abashed then about being a sushi fan: just get your tips from an itamae (sushi chef) rather than Gwyneth Paltrow.

Making sushi at home makes a lot of sense. A sushi dinner for the family is suddenly a more affordable proposition, and it is surprisingly easy. It is also one of those foods that is essentially the same effort whether you’re serving one person or a dozen: perfect party food then, if you’re getting together with friends to watch the latest Olympics action from Tokyo.

Cooking the Rice

1. Place your sushi rice (e.g. koshihikari) in a sieve. Rinse under cold running water, to remove any excess starch, until the water runs clear.