Smoked Mackerel & Surimi Maki

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Nori sheets		2
Sushi rice		2 gou (300g)
Smoked mackerel fillets		4
Surimi (crab sticks)		4
Eggs		2
Sugar		1 tsp
Salt		1 pinch
Water		1 tbsp
Basil leaves		6
Cucumber		10cm
【Sauce】
Mayonnaise		3 tbsp
Soy sauce		1 tbsp
Gochujang		1/2 tsp

Method

Prep

30min

Cook

20min

Remove the centre of the cucumber and cut into fine strips. Soak in salted water for 30 minutes. Make a flat omelette with the beaten egg. Mix the sauce ingredients together.

Tear apart the surimi into long strips (8 in total). Cut the mackerel fillets into 3 pieces each.

Cover the bamboo mat with cling film and lay down a nori sheet. Divide half the cooked rice into 4 small balls and place on the nori.

Leave the top 1/5 of the nori sheet free and spread out the rice over the remainder.

Sprinkle plenty of sesame seeds over the rice. You could reverse the whole nori and rice if you like uramaki (reverse maki sushi roll).

I'm not brave enough, so I'll roll it as it is.

Place half the ingredients in rows across the centre of the rice and pour the sauce over, then cover with the other half of the ingredients.

Now it's time to roll it. Lift the nori and bamboo sheet nearest you and roll over to just cover the ingredients (don't go right to the top).

Press down firmly with your hands and continue to roll until the rice is covered. Stop and press firmly here so that the rice sticks.

Continue rolling to cover the clear nori line at the top and press down firmly once again.

Remove the roll from the bamboo mat. Wet your knife and cut swiftly into 8 pieces (cut in half then half again to get even slices).

Arrange the middle 6 slices standing upright on the nori and staggered. The other two (end) slices should be face up (so you can see the ingredients) - this is how it is served in restaurants.

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