Eyecatching Smoked Mackerel Su

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Smoked mackerel		1 pack (200g)
Sushi rice		for 2 people
Spring onions		4
Mayonnaise		3 tbsp
Soy sauce		1 tbsp
Wasabi paste		2 tsp
Nori sheet (optional)		1
Chilli powder (optional)		1 tsp
Red chilli (optional)		1

Method

Prep

20min

Cook

10min

Cook the rice a bit hard then steam it for 10 minutes. Transfer it to a large flat dish and make vinegared rice using sushi vinegar. Add two finely chopped spring onions.

Put the smoked mackerel in a bowl and microwave for 1 minute. Remove the skin and add the mayonnaise, soy sauce, wasabi and mix, flaking with a fork.

Keep the pieces fairly large, otherwise you will lose the texture. Lay some cling film in a 20cm diameter oven tin and spread the mackerel evenly on top.

Make sure the edge goes up the side of the tin about 1cm high. Cover with half of the vinegared rice from Step 1 and spread evenly.

Lay the nori seaweed neatly on top. You can omit the nori because it can be quite difficult to cut with chopsticks.

Cover with the remaining half of the vinegared rice from Step 1 and spread it all over. Lay some more cling film on top and press down to flatten with something heavy and flat like the base of a bottle.

Remove the top cling film and place a large flat dish on top and turn it over. Gently remove the tray and bottom layer of cling film. It should look like this.

To make it look impressive, you can sprinkle some chilli powder and scatter the remaining two sliced spring onions and red chilli.

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