Bream sushi recipe

By Hugh Fearnley-Whittingstall from River Cottage Veg

This sushi recipe from River Cottage couldn't be any more fresh if it tried

Hugh: "It’s best to serve your sushi as fresh as possible, especially when using raw fish. It’s recommended you don’t place your sushi in the fridge as the rice will dry out."

Ingredients

Nori (seaweed paper)
Cooked sushi rice
Avocado, thinly sliced
Spring onion, thinly sliced
Carrot, thinly sliced
Cucumber, thinly sliced
Sesame seeds and wasabi (optional)
Fresh mackerel and bream

Method

Place a sheet of nori rough-side up on top of the bamboo sushi mat. Spread the sushi rice evenly over the nori so it’s about ½ cm in thickness.
Now you need to create a line of filling - if you want to use wasabi, now would be the time to add it. Spread it thinly though, it can be hot!! Then place the vegetables and bream on top in different combinations.
Once you’ve placed your filling in a line start to roll your sushi!