Instruction

• STEP 1 TO MAKE SUSHI ROLLS: Pat out some rice
• Lay a nori sheet on the mat, shiny-side down
• Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear
• STEP 2 Spread over some Japanese mayonnaise
• Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice
• STEP 3 Add the filling
• Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber
• STEP 4 Roll it up
• Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll
• STEP 5 Stick down the sides like a stamp
• When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll
• STEP 6 Wrap in cling film
• Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film
• STEP 7 TO MAKE PRESSED SUSHI: Layer over some smoked salmon
• Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film
• STEP 8 Cover with rice and press down
• Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one
• STEP 9 Tip it out like a sandcastle
• Turn block of sushi onto a chopping board
• Get a grown-up to cut into fingers, then remove the cling film
• STEP 10 TO MAKE SUSHI BALLS: Choose your topping
• Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it
• Use damp hands to roll walnut-sized balls of rice and place on the topping
• STEP 11 Make into tight balls
• Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve