Sushi is a great party piece that is always a favourite, and looks like you’ve gone to great effort, but you can make it in advance and is just as delicious with cooked fish than raw. Recipe by Chloe Bowler
200g sushi rice
4 nori sheets (available in big supermarkets)
4 tbsp soy sauce
200g smoked salmon
4 tbsp marie rose sauce
Handful fresh chives
50g frozen shelled edamame beans
1. Start by simmering the sushi rice for 10-15 minutes until cooked. Let the rice cool completely.
2. Place the nori sheets shiny side up, and roll some of the rice out, leaving a 2cm gap at each side. Spoon a little marie rose sauce on to the rice, then place the smoked salmon on top. Line with some cucumber slices, and a little soy sauce, then roll up really tight into a wrap.
3. Wrap the rolled up maki in some cling film as tightly as you can, then place in the fridge. Once it has been in the fridge for an hour, take it out of the cling film, and cut into slices with a very sharp knife.
4. Meanwhile defrost some edamame beans under hot running water. Serve with chopped chives on top, and some edamame beans and soy sauce on the side.