To make the seasoning, place the vinegar, sugar and salt in a bowl, and stir until the ingredients are dissolved. Alternatively, if you are in a hurry, gently simmer the ingredients over a low heat until dissolved.
Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.
Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 15 minutes. Remove from the heat and set aside, covered, for another 15 minutes.
Place the rice in a large bowl or a large roasting tray. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.
Remove the skin of the fish, if necessary, making sure that any blood line (grey or dark flesh) is removed. Trim the fish so as to obtain perfectly square slabs. Reserve the trim for later.
Starting from the thickest end of the fish, slice into generous pieces, about 4-5mm thick. Wrap tightly with cling film, and refrigerate until needed.
Remove the tail end of the chillis, and cut in half lengthwise. Scrape out the seeds and spongy ribs. Finely chop the chillis, or puree in a food processor.
Wash and trim the spring onions. Mix together the spring onions, chopped chilli, soy sauce and mayonnaise, set aside.
Chop the fish trimmings into small dice -keep the tuna and salmon separate if possible. Stir in enough of the mayonnaise mix to moisten the chopped fish.
Slice the cucumber into a fine julienne, making sure to discard the seeds.
Cut the avocado into quarters, remove the stone and peel. Slice each quarter in half, and leave to soak in cold water until needed.
Have a large bowl of cold water ready. Soak both your hands before handling the sushi rice: your hands should be wet, but not dripping.
Grab about 30g of sushi rice, or enough to form dainty, bite-sized balls. Using both hands, form small sausages upon which to place the sliced tuna, salmon and avocadoes. These sushi are called nigiri.
To prevent the avocado from falling off the rice, cut out 5mm by 5cm strips of nori, and wrap around the nigiri.
Cut out 3cm by 20cm strips of nori and wrap around a few nigiri balls. This should create cavities into which you can spoon the spicy tuna and salmon mixes. Cut a few cucumber juliennes into 3cm lengths and use as decorative spikes on the gunkan.
Cut the nori sheets in half. On each half, place about 120g of sushi rice, and spread up to the edges of the nori, except for the top 2cm. Your layer of rice needn't be perfect, however it should not be thicker than 5mm, otherwise you will struggle to roll the hosomaki.
Smear a pea-sized amount of wasabi, if desired, across the middle of the rice. Place a few strips of julienned cucumber in the middle of the rice, and roll. Squeeze the roll evenly to firm up the rice and form perfectly round or slightly square rolls.
Set aside the finished rolls in such a way as to have the seam-side down. Each hosomaki rolls gets sliced into 6 pieces.
Serve your sushi with soy sauce and wasabi.
«You can use chilli paste from the shop if you prefer, instead of chopping from fresh. »
It takes years to master the art of making Sushi but we will show you how to make great 'homestyle' sushi, cooking and seasoning the rice, cutting the fish and vegetables to then make Nigiri, Gunkan, Hosomaki and Temaki rolls.