Sushi

Directions

1. Rinse the sushi rice under cold water by agitating it with your fingers, then drain off the murky water. Repeat this step three times, draining completely in a colander after the final rinse. Return the washed rice to the rice cooker pot, add 810ml (about 27 fl oz) of water and half a piece of kombu. Cook using the 'white rice' setting. If you don’t have a rice cooker, cook your rice in a pot with a lid, following standard rice cooking methods.

2. Combine the rice vinegar, salt, sugar, and the other piece of kombu in a jar. Shake well until the sugar and salt have dissolved.
3. Once cooked, transfer the rice to a large shallow bowl. Evenly distribute the sushi rice seasoning over the rice, gently folding it in with a cutting motion to ensure each grain is seasoned. Return the seasoned rice to the pot (or keep it in the rice cooker on the 'keep warm' setting), and cover with a damp towel to prevent it from drying out if not using immediately.
4. Mix together the Kewpie mayonnaise, Tabasco, chilli powder, and ketchup. Set aside until needed, or keep refrigerated if not using straight away.
5. Ensure all ingredients are ready for sushi assembly – fish sliced, prawns crumbed, cucumber cut into batons, wasabi prepared, and nori sheets at hand.
6. Place a nori sheet, shiny side down, on a sushi mat. Spread the cooked sushi rice over the nori, leaving a 1cm (about 0.4 inch) gap at the top and a small gap at the bottom. Fill with your chosen ingredients and roll tightly away from yourself. Slice and serve with wasabi, soy sauce, and the spicy mayo.