Sushi Time

*sushi nori*white wine vinegar or japanese vinegar*large glass or wooden dish*fanning implement such as a magazine or fan

Ingredients (makes 5 large rolls)

for the rice -

- 300g sushi rice

- 580ml water

- 50ml white wine vinegar or japanese vinegar

- 3 tbsp caster sugar

- 1 1/2 tsp salt

for the filling and sushi -

- 5 sheets sushi nori seaweed

- any fillings you so desire -

finely sliced carrot

finely sliced cucumber

finely sliced mushroom

finely sliced spring onion

chopped avocado

smoked salmon

sliced seafood sticks
prawns

1. Start by washing the rice in a siece until the water runs clear. Then pour the rice and the cold water into a medium saucepan with a clear lid (do not remove the lid). Cook the rice on a high heat until the water is boiling and bubbling, then turn the heat down to very low, and simmer for 20 minutes.

2. While the rice is cooking, you can cut up all the vegetables and prepare for the sushi. The vinegar, sugar and salt mix can be heated while the rice is cooking, and left to cool once it has all dissolved.

3. When the rice is ready (do not remove the lid), take it off the heat and leave it to stand for 10 minutes.

4. Now take the lid off and pour the rice into a large glass or wooden flat dish, if some has stuck to the bottom of the pan, do not scrape it off as it might be burnt. Chop and fold the rice using a flat spatula or flat wooden spoon, and gradually add the vinegar mix evenly; fanning the rice as you go so that it cools down quickly. Keep fanning until the rice is cool.

5. Ready to roll! Place one of the seaweed squares onto the sushi rolling mat and start to apply thin layers of cold rice in a smaller square within the middle. You can do this using a wooden spoon, or your hands, dipped in a little water and vinegar (so the rice doesn't stick to them). Leave a 2cm gap on the top and bottom and go close to the edge on the sides. Next, put your fillings a little below the half way point (not too much or it will overflowO and start to fold the seaweed over the fillings. The first roll needs to be nice and tight, so push down on the mat and make sure its all tucked in. Once you get near to finishing, dab the seaweed end with water so that it sticks together when you finish the roll.

6. Get a sharp knife and cut the sushi roll into segments. Eat with soy sauce, pickled ginger or wasabi. Absolutely delicious!

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Homemade Fish and Vegetable Coconut Curry with Turmeric Rice - Dairy Free!

I haven't used coconut milk in a curry for a very long time, I forgot how good it was! This is a very easy recipe, and great because it's dairy free. Don't forget the mango chutney to serve.

Ingredients (serves 2)

for the curry -

- vegetable oil

- 1 onion, sliced

- 3 cloves of garlic, finely chopped or crushed

- 1/2 a courgette, sliced

- 2/3 can of coconut milk

- 4 cardamon pods, seeds removed and crushed

- 8 coriander seeds, crushed

- 1/2 tsp cinnamon

- 1 tsp turmeric

- 1 tsp coriander powder

- 1 tsp ground ginger

- 1 tsp tomato puree

- 1 tsp korma paste

- 1 tsp smooth peanut butter
- 1 tbsp fresh coriander, finely chopped

- a pinch of chilli flakes, or half a fresh chilli if you have one

- a handful of spinach

- 1 salmon fillet

- 10 frozen king prawns, thawed in warm water

- pepper

for the rice -

- vegetable oil

- 1/2 cup basmati rice

- 1/2 a small onion, sliced

- 1 tsp turmeric

- 1 tsp curry powder

- 4 whole cardamon pods

- 6 coriander seeds, crushed

- enough boiling water to cover the rice

1. Start by making the curry. Fry the onion and garlic in a little vegetable oil for a minute and then add the courgette, all the spices, tomato puree, korma paste, peanut butter and coconut milk. 

2. After 5 minutes of cooking the curry, turn the heat down to medium and begin making the rice. Keep an eye on the curry, as it might need a dash of water. 

3. In a small frying pan, fry the onion in some oil and then add all the other ingredients. Place a lid on top (do not remove it), turn the heat right down and cook for 8 minutes.

4. When the rice has been simmering for four minutes, add the salmon to the curry. The skin of the fish should peel off easily after a minute or so. Mash the salmon into the curry, then finally put in the prawns and spinach. Cook for a further few minutes, by which time the rice should be ready. 

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