1. Rinse rice thoroughly under cold water and drain, Put in pan with 350ml (12fl oz) water. Bring to boil and simmer for 10min, or until nearly all water has been absorbed. Turn off heat, cover with a lid and allow to stand for 10min.
2. Tip rice on to a large flat clean baking tray. Stir mirin, rice vinegar and sugar together in a small jug, then stir it in to rice and spread rice flat in a single layer so that it cools quickly.
3. Thinly slice fish, about 5mm (¼in) thick, then cut each slice into strips, roughly 5mm (¼in) thick again.
4. Put a sheet of seaweed on top of a Japanese bamboo sushi mat. Have a small bowl of water to hand to dip fingers in water before picking up rice, to prevent it sticking. Take a little rice at a time and spread it over three quarters of seaweed, about 5mm (¼in) thick. Make sure rice is pushed to edges of seaweed, leaving a quarter not covered in rice at furthest end.
5. Spoon a thin line of wasabi widthways across sushi, about 1cm (½in) from bottom edge. Put a layer of fish on top. Follow with a layer of cucumber and spring onion. Fold near end of bamboo mat over near end of sushi, then keep pulling mat away from body and seaweed will roll up into a cylinder.
6. Repeat with remaining ingredients. Wrap rolls in cling film and keep in a cool place until ready to serve. Don't chill as this dries out rice.
7. To serve, use a sharp knife dipped in water to trim the rough ends to neaten, then cut roll widthways into about 2.5cm (1in) thick slices, each roll should give 8-10 pieces. Keep dipping knife into water so that sticky rice and seaweed don’t cling to it. Serve sushi with pickled ginger and soy sauce.
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Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Classic glass bowl (0.5 / 1 litre), Classic glass measure jug (1 litre), Classic non-stick metal rectangular roaster, Classic glass measure jug (0.5 litre), Pyrex. ProChef’s knife, Loft 24 piece dinner set, Zwilling J.A. Henckels. White chopping board, wooden spoon, bamboo mat, small white bowl, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
