Recipes

Defrost the cod loins, remove skin and bones, pat dry with paper towels and cut: one loin into thin strips for the rolls, half a loin into small cubes for the temakis, and half a loin into thin slices about 23 mm thick and 2 cm wide for the nigiris.

Cook the rice according to package instructions. Warm the vinegar without boiling, add sugar and salt and mix well. Slowly fold this mixture into the cooked rice spread on a tray. Leave to cool at room temperature covered with a cloth.

Hossomakis: On a sushi mat, with wet hands, place the nori sheet rough side up and spread a thin, even layer of rice. Sprinkle with sesame seeds. Place strips of cod and mango along the centre lengthwise. Roll tightly. Wet the knife and cut the roll in half, join the two pieces, cut in half again, and repeat until you have 8 equal pieces.

Uramakis: On the mat, place nori rough side up, spread a thin layer of rice and sprinkle with sesame seeds. Flip over so the rice is in contact with the mat. Place strips of cod, avocado and cucumber along the centre. Roll tightly and cut into 8 equal pieces.

Temakis: Cut the nori sheet in half. With wet hands, place 23 tablespoons of rice on one half of the sheet. Sprinkle with sesame seeds. Add diced cod and a strip of mango, then carefully fold into a cone shape. Sprinkle again with sesame seeds.

Nigiris: Wet your hands, shape small oval rice balls (use a tablespoon as a guide), spread a little wasabi or soy sauce on a slice of cod and press it on top of the rice, flattening slightly. Decorate with chives.

Serve the sushi with soy sauce, wasabi and pickled ginger.