Easy sushi

Instructions

1 Place rice in a medium-sized saucepan. Cover with 660ml cold water and place over a medium heat. Cover, bring to the boil, reduce heat and simmer for 10 minutes. Remove from heat and set aside, covered, for 15 minutes.

2 Uncover sticky rice and add soy sauce and rice vinegar. Stir together for a few minutes to cool slightly. Mix in cucumber and ginger. Season to taste with black pepper and set aside.

3 Lay two seaweed sheets, slightly overlapping, in a small baking tray with sides (about 37cm x 19cm). Using damp hands, spread a 2cm flat layer of rice over seaweed. Rub hands with a little oil so rice doesn’t stick. Top with plastic wrap and weigh down with a book. Place in fridge to chill.

4 Upturn sushi on to a chopping board. Trim and discard edges then cut into 64 squares. Place on serving platter and top each with a small blob of wasabi paste. Garnish with decorative spring onions (if using).