Spanish Mackerel Sushi Cones

Method

• 1)

  Cook 2 cups of sushi rice as per instructions and let it cool in the fridge. You can do this a day in advance and just keep it in an air tight container.

• 2)

  Dice the raw fish into 5mm cubes a pop it into a bowl, microplane or zest over one teaspoon worth of palm sugar, zest of one lime, four tablespoons of tamari soy sauce, zest over half the clove garlic, add two tablespoon of rice wine vinegar and then two tablespoons of olive oil and give it all a gentle mix to incorporate the flavours.

• 3)

  Slice the avo in half, then into thin slices lengthways whilst in the skin then scoop out with a spoon and set aside.

• 4)

  finely slice the spring onion and set aside.

• 5)

  chop off the ends of the cucumber then cut it in half, then the halves in half lengthways. then into thin slices.

• 6)

  To assemble cut the sheets of nori in half. Place the rice in the top half of the rectangle of nori in a small flat layer. Then slice of cumber, sprinkle of spring onion, some pickled ginger, slice of avocado, drizzle of kewpie then a heaped tablespoon of the fish. Use a wet finger on the outside of the nori and wrap the nori in on itself to form the cone shape as demonstrated in the video.