Smoked Mackerel & Pickles Hand

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Nori sheets		2
Sushi rice		2 gou (300g)
Smoked mackerel fillets		2
Basil leaves		4
Pickled mooli (takuan) (optional)		as required
Sauce recipe
Mayonnaise		4 tbsp
Soy sauce		2 tsp
Smoked mackerel fillet		1
Capers		12-16

Method

Prep

25min

Cook

5min

This time, I used Tesco's Finest smoked mackerel from Scotland, very sweet and nice.

Microwave three fillets for 30 seconds.

Use one for the sauce:put in a bowl and add the mayonnaise, soy sauce and capers and flake into a thick sauce.

Now we're ready to make the hand roll.

Cut the nori sheets into half and put the sushi rice in a bowl. Put some water and vinegar in another bowl (use this to wet your hands).

Wet your right hand and grab a handful of sushi rice to fill your palm (about 2 heaped tbsp). Place on the left side of the nori sheet in your left hand.

Spread the rice to make a triangle shape with the point at the bottom (see photo).

Lay a basil leaf, 2 tsp sauce, pickled mooli and a half long strip of mackerel on the rice.

Now roll:pinch the bottom left corner of the nori sheet and press the ingredients down with your fingers. Roll over the nori and contents reach the centre line.

Keep rolling round to form a cone, pressing firmly to keep the contents in.

You're going around 180° from left to right, with the fulcrum at the bottom of the centre line.

Your job has been successfully completed when you reach the bottom right corner without any mishap! Bon appetit!

Tips & Note

●To make your hand roll look more attractive, make sure the ingredients (not the sauce) poke up at the top so they're visible.
●The sauce includes soy sauce so you won't need to dip into any more.

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