4 thin slices of salmon, smoked or raw
80g of sushi rice
Place a sheet of cling film on the palm of your hand, and put a piece of smoked salmon on top.
Wet the fingers of your other hand. Take a quarter of the sushi rice and place it on top of the fish.
Bring the edges of the cling film into the centre, over the rice, and shape into a tight ball, then twist and close over the top. Unwrap the sushi and place on a plate.
Repeat with the remaining ingredients.
’Sushi at Home’, by Yuki Gomi, is out now (Fig Tree; £18.99)