INGREDIENTS
For the rice
3 cups short-grain Japanese white rice
3 ¼ cups water, plus more for washing
5 tbsp rice wine vinegar
2 tbsp sugar
1 ⅓ tsp salt
Tamaki Sushi
20–25 thin slices of fresh, sustainably caught sashimi-grade fish
Ikura (fish roe)
Uni (sea urchin)
1 avocado, thinly sliced
1 spring onion, finely chopped
Lemon, sliced (to plate under the fish)
Foraged seasonal foliage, to garnish
20 large sheets of nori
Soy Sauce, to serve
Wasabi, to serve
METHOD
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Start by preparing the rice. Remove dust and surface starch by filling a bowl with water, swirling the rice, then draining off the milky-white water. Repeat a few more times until the water runs more or less clear.
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Soak the rice in the measured water for 30 minutes in summer, or 1 hour in winter.
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Cook in a heavy-based pot over medium heat with the lid on. Aim to bring it to a boil in 10 minutes, then turn down to a simmer and cook for a further 12–15 minutes. Remove the lid and check the moisture.
- Once all the water has been absorbed, remove from heat and leave to steam, covered, for 10–15 minutes.
- Mix the rice wine vinegar, sugar, and salt over low heat until combined.
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While the rice is still warm, gently fold through the vinegar and sugar mixture.
- For the temaki sushi, slice the fish, avocado, lemon, and other ingredients, cutting the fish lengthwise to match the avocado.
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Place the ikura and uni in separate small bowls on a large platter. Begin arranging the remaining ingredients around them, placing lemon slices under the fish and spring onion either alongside or lightly scattered over the top. Garnish with foraged foliage.
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Toast the nori lightly over a flame. If you don’t have a gas stove, a lighter will work. This removes any dampness and releases a subtle aroma. Cut the sheets in halves or quarters and plate separately to keep dry.
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Hand-roll at the table while the rice is still warm, with soy sauce and wasabi on the side. Enjoy.
