It’s International Sushi Day so Ellie and Taylor are back, ready to rock and sushi roll with a delicious recipe for avocado and smoked salmon sushi infused with pink ginger. Yummy.

Sushi is not just super tasty but healthy too, the seaweed is full of iodine and fish sushi, like the one Ellie and Taylor are making, is high in omega-3 fatty acids which is good for your heart. Excuse me, we will take two rolls please?!

Not comfortable using chocksticks? Forget them and tuck in with your hands. Traditionally, sushi was eaten by hands anyway and chopsticks were mainly used to eat sashimi and raw fish. 

Firstly place your 250g sushi rice in a large bowl and cover with water. Stir until the water is cloudy then replace the water and repeat the process. Continue until the water is clear, this can take around 4-5 washes. This is quite a time consuming process but trust us it’s worth it.

Once the water is almost clear, drain the rice then add 285ml of fresh water and a pinch of salt to a pan. Bring your rice to the boil, then move onto the lowest heat and cook for 10 minutes. Once cooked, leave the lid on your pan and let the rice stand for a further 10 minutes. It will continue to cook whilst it rests.

Whilst your rice is cooking, mix 2tbsp of rice vinegar with 1tsp caster sugar. Stir the mixture until the sugar is fully dissolved. Once your rice is cool, pour the sushi vinegar over it and stir together.

Now for the fun part – creating your sushi roll. Place down your bamboo mat with a layer of cling film over the top, then place down a single sheet of nori (aka your seaweed).

With dampened fingers press roughly a quarter of your rice over two thirds of the nori leaving about a 2cm strip uncovered. Then flip your nori sheet over so your rice is faced downwards.