Although sushi can be quite time-consuming and complicated to make, vegan sushi is delicious, so it is worth the time and effort. This is a simple recipe, with relatively few ingredients, but it definitely tastes good! To make this recipe, you first need to make sushi rice, from Japanese rice and sushi vinegar. Follow the instructions on the rice packet for cooking, then, when it is cooked, add 80 ml (12% of total cooked rice weight) of sushi vinegar to the rice. Do this while the rice is still warm by sprinkling the vinegar and folding the rice with a paddle or spoon. Use a fan to cool the rice as you mix to make it glossy and shiny.

Inside-Out Alaska Rolls (without the salmon!)

Serves 1

80g sushi rice

Half sheet nori (seaweed)

1 strip of cucumber

1 tbsp of vegan cream cheese (the Tofutti one is a good one)

Soy sauce and wasabi to serve

Method

1) Cook Japanese sushi rice as per recipe (above).

2) On a sushi rolling mat covered with cling film, place half a sheet of nori and cover it with sushi rice until it is about 1 cm high. Flip it over so that the rice is face down on the surface of the cling film, and the strip of nori seaweed facing upwards.

3) Place cucumber and cream cheese in the middle of the nori sheet.

4) Now for the fun bit! Start rolling up the ingredients while keeping the roll tight. Once you have rolled it up initially, use the rolling mat to press the roll so that it stays sealed together.

5) With a wet knife, cut your roll of sushi into 6 or eight pieces. Serve with soy sauce and wasabi.

You can also make slices, with tofu on top, as a substitute for the omelette slices, in the non-vegan sushi. Simply cut the block of rice into rectangles, around 2cm x 4cm, top with a slice of extra-firm tofu (it's good if you can use the marinated kind, for extra flavour), and bind round with a thin strip of nori. Serve with soy sauce and wasabi, as above.