Ingredients
Method
1.Halve cucumber lengthways, discard seeds with teaspoon. Cut into strips. Place one sheet of seaweed, shiny-side down lengthways across bamboo mat about 2cm from side closest to you.
2.Dip fingers in bowl of rice vinegared water (for rice vinegared water, add 1 tablespoon rice vinegar to bowl of water) shake off excess, place about a quarter of the rice across centre of seaweed. Wet fingers again, then gently “rake” rice evenly from left to right leaving 2cm border on far side of seaweed. Build up rice in front of border to form a mound to keep filling in place.
3.Swipe a dab of wasabi across centre of rice, flattening it out evenly. Place about a quarter of the pickled daikon, tuna, cucumber, omelette, gourd and dried cod in a row over wasabi, ensure fillings extend to both ends of rice.
4.Starting with side closest to you, pick up mat using thumb and index fingers of both hands, use remaining fingers to hold filling in place as you begin to roll mat away from you. Roll forward, pressing gently but tightly, wrapping seaweed around rice and fillings. With roll seam-side down, gentle press it slightly into a square shape.
5.Unroll mat and place sushi roll, seam-side down, on board. Wipe very sharp knife with damp cloth then cut roll in half. Turn one piece around so that the two cut ends of each half are aligned. Slice rolls together in half then in half again, wiping knife between each cut, for a total of eight pieces.
6.Working quickly, repeat process with remaining seaweed, rice and filling ingredients, using a dab of wasabi with each.
7.Serve rolls with remaining wasabi, pickled ginger and sauce.
