Rainbow maki With thanks to Mark from Seasonal Kitchen. (Serves 4) INGREDIENTS Sushi rice, 255 g Mirin, 55 ml Mix of peppers, carrots, avocado, mango cucumber to fill with, thinly sliced into strips Cucumber, 1 cut into 5 long pieces Nori sushi, 5 sheets Tamari Pickled ginger Wasabi Method Rinse the rice under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes. Tip the rice onto a large flat clean tray to cool. Dress the rice with the mirin, turning frequently as this helps the rice to cool. To make the maki, take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three-quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about 1⁄2 centimetre thick. Leave the quarter the furthest away from you plain. On a line a little off centre nearest to your body, lay a layer of thinly sliced vegetables. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can keep in a cool place until you are ready to serve. Use a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve accompanied with wasabi, tamari and pickled ginger.