Hand-rolled sushi cones (Temakizushi)

1. Rinse the rice until clear, soak for 30 minutes, bring to the boil covered with the water, simmer on low for 12 minutes and rest for 10 minutes.

2. Dissolve the rice vinegar with the sugar and salt, fold into the hot rice and fan it to room temperature.

3. Cut the salmon and tuna into 1 cm thick, 8 cm long batons, the cucumber and avocado into similar strips, and halve the nori sheets diagonally.

4. Arrange everything in bowls in the middle of the table so everyone can make their own cones.

5. Spread 2 tablespoons of rice over the left half of a half nori sheet, smear with a little wasabi, lay a shiso leaf, fish and vegetables diagonally on top, then roll into a cone starting from the bottom left corner.

6. Eat at once, dipped in soy sauce, while the nori is crisp.

Tip: Temaki is a favourite at Japanese home parties because it needs no sushi skill. Instead of shiso, a basil leaf with a little mint gives the closest freshness.