*You'll need a bamboo sushi mat

½ cucumber, cut into 5mm thick pieces and then into batons of the same width
225g smoked salmon
125g of couscous
1 lemon, zest and tablespoon of the juice
130ml of chicken/vegetable/fish stock
Pinch of salt
1 bunch of fresh coriander
3 layers of nori seaweed, toasted
Pickled ginger, cut into strips

To serve on the side:
Wasabi sauce
Pickled ginger, cut into strips

METHOD

Prepare the mixture by wrapping the smoked salmon around the cucumber. Put in the fridge until needed.

Cook the couscous - put the zest and juice of the lemon, stock and a pinch of salt and pepper in a saucepan with a lid on top. Bring to the boil, add the couscous and stir. Once the mixture has started to simmer, put the lid on top of the saucepan, turn the heat off and leave the couscous to cook in its own heat. The couscous should cook in approximately 4 minutes.

Add the fresh coriander to the couscous.

Place the bamboo mat on the work surface and place a layer of nori seaweed on top with the shiny side face down. Place a damp cloth on top of the nori and wait a few minutes so that the nori softens a little.

Put a thin layer of the couscous onto the seaweed leaving a space of approximately 3-4cm from the top of the seaweed – wet hands can help this stage.

Place two strips of the cucumber which has already been wrapped in the salmon across the centre part of the couscous.

Sprinkle some ginger on top and then dampen the 3-4cm gap of the seaweed and roll using the mat.

The hardest part is trying to ensure that everything is rolled tightly to avoid the sushi from opening whilst being cut!

Roll the sushi tightly in cling film and place in the fridge for a while. Take out of the fridge and cut into thick slices.

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