Now! I’m not going to profess to being any sushi expert! I love eating sushi, but that’s about my limit, but this technique is just so simple that you don’t even need one of those crazy sushi mats! 

A friend showed me how to do it, and believe me when I say that if I can do it! ANYONE can! 

I must however just say, joking apart, please please please make sure that the fish you use is super fresh, speak to your fishmonger, tell him what you’re up to and he’ll sort you out the best

I’m using Salmon but you can use mackeral, scallops, tuna, sea bass, sea trout etc etc 

This recipe will make 6-8 pieces 


100g of the freshest of fresh salmon which has been skinned and sliced into thin pieces 

100g of cooked Japanese rice (recipe to follow)

Pickled ginger, soy sauce and wasabi to serve 

For the rice

150g of Japanese rice

180ml water

A splash of sushi rice vinegar 


Firstly make the rice by washing off the rice under cold running water, drain and leave to stand for 10 minutes 

Put the water and rice into a pan, cover and bring to the boil, simmer for 10-12 minutes, turn off the heat and leave with the lid on for another 10 minutes 

Tip the rice onto a flat tray, sprinkle with the vinegar and mix really well, leave to cool completely 


Lay a slice of the salmon in the palm of your hand, with wet fingers, take a good pinch of rice and press it gently onto the salmon 

Carefully press into a rectangular shape with your fingers, do the same for each piece of salmon 

Serve with the soy sauce, wasabi and the pickled ginger 

You are now a sushi master!! Well not quite, but you’ll impress your family and friends, 

Try using different fish, once you have given this a try you’ll never look back 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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