Fresh

• 2 quantities of cooked Sushi Rice, cooled to room temperature
• 600–800 g (1 lb 5 oz–1 lb 12 oz) mixture of your favourite sashimi – yellowtail, salmon, sea bream, tuna or cured mackerel fillets, boiled prawns (shrimp), crab and salmon caviar are all good options (for cutting sashimi)
• ½ cucumber, cut into thin strips
• 1 avocado, peeled and sliced
• shiso (perilla) leaves or baby cress, to serve

Pantry

• 2 nori sheets, cut into quarters
• wasabi and soy sauce, to serve

Have a nori sheet in your hand and put 2 tablespoons sushi rice on top. Top with 2–3 fillings, such as salmon, avocado and shiso.

Wrap the nori around the rice and filling to form a cornet shape, or simply fold it in half.

Dip the sushi into some soy sauce, then pop it into your mouth and repeat!

There are no strict rules on what to use for fillings. Be creative and make your own favourite combinations: tuna mayonnaise, Miso Pork, Teriyaki Chicken and Rolled Omelette are all child-friendly options. Thin strips of Teriyaki Tofu Steak is a great option for vegetarians.