Following the launch of Sushi at Home, Jake Wallis Simons from the Sunday Telegraph came to visit and try sushi rolling for himself. We really don’t always use raw fish in sushi back home in Japan and there are plenty of exquisite ingredients, that can be used to make a delicious filling. Once the key skills, such as making the rice; are mastered – have fun experimenting with flavour combinations for the filling.
The article includes recipes for the Inside-Out Roll, Temari Sushi and making the perfect sushi rice.
Have a look at my current sushi rolling classes, a course of four classes based on recipes from my book.