These classic vegetarian Japanese 'norimaki' make a tasty finger food.

Makes 2 Rolls (12-16 pcs)

Ingredients:
2 sheets Clearspring Nori or Sushi Nori
3 Clearspring Shiitake Mushrooms, soaked for 20 minutes (retain water) then finely sliced
1 tbsp Clearspring Sushi Ginger, finely cut
2 1/2 - 3 cups cooked brown rice or Clearspring Organic Sushi Rice
1/2 pack of fresh tofu, cut into finger-size strips
1/2 cucumber, cut into finger-size strips

Seasonings:
Clearspring Organic Extra Virgin Olive Oil
Clearspring Rice Mirin
Clearspring Organic Shoyu or Organic Tamari
Clearspring Sushi Rice Seasoning

Method:
1. Fry the fresh tofu in some olive oil until crisp. Place in a cooking pot, half covered with the shiitake soaking water and the finely sliced shiitake. Season with some mirin and shoyu or tamari to taste. Bring to a boil and simmer until the liquid has completely evaporated (about 15 minutes). Leave to cool.

2. Toast each nori sheet by holding horizontally 5cms above a gas flame (closer over an electric hob) and rotating for a few seconds until brighter green in colour. (You don't need to do this with sushi nori, which is already toasted.)

3. Prepare the vinegared water for dipping hands in, by adding 3 tablespoons of vinegar to 240ml water.

4. Make the sushi rice (see here for method).

5. Place the toasted nori shiny side down on a sushi mat. Take half the cooked rice, gathering it up gently with vinegar-water moistened hands.

6. Spread the rice gently and evenly over the nori, leaving 4cm clear at the top and 1cm clear at the end nearest you. Dab a little of the vinegared water on the exposed nori at the far side of the sheet.

7.Gently spread the fillings horizontally in the centre of the rice.

8. Carefully begin rolling the makisu from the edge nearest you, using your fingers to keep the fillings in place. Press down tightly and evenly, but not so tightly that the rice and filling comes out the sides.
Repeat for the second sheet of nori.

9.When the rolling mat has almost completely enveloped the sushi, pull out the end of the mat so that it is not rolled up in the sushi. Holding the rolling mat around the sushi, pull the other end of the mat gently

10. Cut the roll in half using a sharp knife that has been dipped in vinegared water. Then place the two halves next to each other, and cut into thirds. When cutting the completed norimaki, move the knife back and forward with a steady sawing motion.

11. Repeat with the second sheet of nori.

You can create variety in your sushi by using other fillings.

Recipe by Montse Bradford