Step 1Wash 150g sushi rice in a bowl of cold water, rubbing the grains together with the palms of your hands as if you are polishing them. Drain away any cloudy water and repeat until the water runs clear. Tip into a medium pan and cover with cold water so it comes 1cm above the rice. Bring to the boil over medium-high heat, stirring occasionally, then reduce to a simmer. Cover and cook for 8min, or until rice is tender. Remove from heat and leave to steam, covered, for 5min.
Step 2 Meanwhile, in a small pan heat 4tbsp rice vinegar, 11/2tbsp caster sugar and 1tsp salt, stirring to dissolve. Transfer cooked rice to a large bowl and gently stir in vinegar mixture; cool completely.
Step 3Meanwhile, heat 1tbsp toasted sesame oil in a large frying pan over high heat and cook 250g thickly sliced chestnut mushrooms for 7-8min, until browned. Stir in 2tbsp teriyaki sauce (see intro) and bubble for 1-2min; cool completely. To assemble, finely shred 1 spring onion and 1/2 deseeded red pepper, and finely slice 1/2 peeled and destoned ripe avocado and toss with the juice 1/2 lime.
Step 4Put a nori sheet (shiny-side down) on a bamboo sushi mat. Spread 1/4 of the cooled sushi rice over the nori (with damp hands is easiest), leaving a 1cm border at the top. Arrange 1/4 of the mushrooms in a line 2.5cm from the bottom edge. Top with 1/4 each of the avocado, pepper and spring onion. Dampen the top nori border with a little water and, with the help of the mat, tightly roll up the sushi. Repeat with remaining ingredients.
Step 5 Using a sharp knife dipped in water, trim the ends to neaten. Slice each roll into 2.5cm thick pieces (each should make 8-10 pieces). Serve rolls drizzled with a little extra teriyaki sauce and a sprinkle of sesame seeds.
GET AHEAD
Wrap rolled sushi tightly in clingfilm and chill for up to 6hr. Complete recipe to serve.
GH TIP
Leftover nori sheets can be stored in an airtight container. They are delicious shredded over salads or rice.
Per canapé:
Calories: 37
Protein: 1g
Total fat: 1g
Saturates: 0.38g
Carbs: 5g
Saturates: 2g
Fibre: 0.4g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
