Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is great for parties – guests can roll the sushi themselves. Vary the fillings as you wish.
This is great for parties – guests can roll the sushi themselves. Vary the fillings as you wish.
10 sheets nori seaweed, halved
Sushi rice (see other recipe)
Wasabi paste
SUGGESTED FILLINGS
400g/14oz fish (sea bass, tuna, salmon or smoked salmon) cut into uniform 6cm strips
400g/14oz vegetables cut into 6cm-long pencil-thick strips (eg avocado, cucumber, fresh carrot, pickled daikon, green beans, trimmed and blanched)
Hold a sheet of nori in your left hand and put a generous tablespoon of rice in the top left hand corner. Spread the rice to the centre of the bottom edge of the nori.
Use your finger to flatten the rice slightly, then dab a little wasabi paste on it. Arrange your choice of fillings on top so they point diagonally to the top-left corner of the nori. Roll into a cone shape and eat.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments